Something that surprised me was to learn is that in many parts of the world pumpkin is considered livestock feed. If anything says that there are too many well-fed livestock in the food chain, that would be it.

I’ll also come clean that state that I’ve had a bit of a love-hate relation with pumpkin. But this soup is extremely delicious though, and makes the most of about $2 worth of pumpkin from the markets.

Other than that, all you’ll need is some onion, some butter, some garlic, some chilli powder, and some nutmeg. Cheap as!

Then, you’re off!

Now here’s the thing. This pumpkin has got just a little bit manky. It was destined for a roast, but didn’t make the cut and ended up getting progressively mankier and mouldy. But, being the decent frugal household we are, I just chopped off or dug out the bad bits, and turned the rest into soup.

Get in there with a spoon to dig out any soft bits, then cut away any mouldy or ugly chunks.

The next thing to do is, being very very careful, cut the skin away from the pumpkin, always cutting away from yourself and towards a chopping board. Pumpkins are maybe the number 1 source of kitchen injury.

Once you’ve cut away the skin, then chop the pumpkin in rough chunks. Once you’ve chopped it up, add it to a pot containing an small amount of water, maybe 10mm deep. Once that’s done, put the pumpkin onto a medium heat to steam. So why use so little water? Because more would take longer to get to boiling, and uses more energy! Also, you want the water to stay in the soup. Too much water, too watery a soup.

This should take about 10mins, but if you’re not sure just poke a fork into the pumpkin. If it’s soft, then you’re good to go.

While the pumpkin is steaming then you’ll be able to take the time to cut up your onions and garlic. You should be familiar with the drill by now. Try to cut the onions as finely as you can.

Next, take a generous knob of butter and melt it in a pan. Add the onions and garlic and cook until just softened. Don’t fry them, just cook gently until the onions are translucent.

Once the onions and garlic are about ready, move them off the heat and use the fork to check your pumpkin. If it’s done, then take a masher to it, and mash it “rough”, not fine like mashed potato, but a leaving it a little bit chunky.

Once the pumpkin is roughly mashed add the onions/garlic, then some freshly ground black-pepper (pictured), some ground red chilli (pictured), about half a teaspoon of nutmeg, and some salt.

Next, check to see how moist the soup is, and add enough water to give it the consistency you want. I went for a richer, heavier soup, but some like it nearer to a broth.

Once that’s done, add the chickpeas. You can add either an entire can of cooked peas (remembering first to rise off the starchy sauce then travel in), or you can soak and cook your own as we’ve done here. And use as many as you like. I used about 2 cups.

If you need to soak your own, put the dried peas into fresh water for 8 hours, then drain, and add to a pot of water. Boil for 90minutes, then drain again. Done!

Finally, heat this on a medium heat, stirring frequently if you’re aiming for a chunky sauce. Then serve! Probably with a decent white bread.

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