Now that the weather is getting cooler we have been eating lots of soup which I love. One of the regular soups I make is a very easy & delicious pumpkin & chickpea soup. You must add the fennel seeds, they add heaps of flavour & make the soup so much more delicious!
- 1 onion diced
- 2 cloves garlic
- 1 tsp olive oil
- 1/2 jap pumpkin chopped into big chunks
- 1 tsp fennel seeds
- Vegetable stock
- 1 can chickpeas drained & rinsed
Heat olive oil in a big saucepan or stockpot & add onion & garlic & cook until onion is soft.
Add pumpkin, fennel seeds & vegetable stock to cover everything (I like my soup really thick)
Cook until pumpkin is very soft
Blend & add chickpeas & season to taste
I decided to make some savoury muffins to eat with the soup which were also really good.
- 2 cups self-raising flour
- 1 teaspoon baking powder
- pinch salt
- 1 small zucchini, grated
- 1 small carrot, grated
- 2 vegie sausages
- 1 cup grated cheezly
- egg replacer equivalent to 2 eggs
- 3/4 cup soy milk
- 75ml canola oil
Preheat oven to 200°C. Lightly grease a muffin pan or fill holes with muffin liners if you are so inclined.
Mix flour, baking powder and salt in a large bowl. Place zucchini and carrot in a large sheet of paper towel. Squeeze out excess moisture. Add vegetables, sausage and 1/2 cup cheese to flour. Stir to combine.
Whisk egg replacer mix, milk and butter in a jug. Add to dry ingredients. Using a large metal spoon, stir until just combined. Two-thirds fill muffin holes with mixture. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in pan. Turn onto a wire rack to cool.
