pumpkin soup
(okay I snurched it from May edition of Notebook magazine but I gives it two thumbs up)
2 tbs olive oil
1 leek, white part only finely sliced (I used an onion as there were no leeks in Coles)
1 red birdseye chilli, finely chopped
3 cloves garlic crushed
2 tsp salt
1 tps cinnamon
2 tps ginger
1 1/2 tsp cumin seeds
2 carrots, peeled and coarsely chopped
1.5 kg butternut pumpkin peeled, seeded and cut into pieces
1/2 cup of yellow split peas
juice of 1/2 lemon
1. Heat oil in large saucepan (big enough to put 2L of water in) and cook leek, garlic and salt until soft (3 mins)
2. Add chilli, cinnamon, ginger and cumin and stir for 1 minute until fragrant.
3. Add pumpkin, carrots and split peas and stir until coated in herbs and spices
4. Add 1.5 litres of water to saucepan and bring to boil. Reduce and let simmer for 50 minutes or until peas are soft.
5. Add lemon juice and process or blend in a blender until smooth.
6. Return to pan and heat through.