Pumpkin Soup

The only reason why I have been procrastinating about making pumpkin soup is the preparation. I am however, ready to admit that it is the lamest excuse because the result is so rewarding especially when you need something hearty for a cold winter afternoon.

I gobbled it up too quickly so there are no pictures but you can be sure that I will be making it some time son. I am heading to Frankston again and am going to pick up more pointers from Auntie Charlotte, who so kindly told me how to do it.

If you would like to try it out, have the following:

1/2 butternut/japanese pumpkin, mashed
1 medium sized sweet potato, mashed
1/2 cup yellow split peas, soaked
1 tsp chopped garlic
1 tbsp oil
3 cups chicken stock

*Note: Cooking the root vegetable in the microwave saves you a
lot of time, so does soaking the yellow split peas overnight.

1. Heat oil in a pot and fry chopped garlic till fragrant. Place mashed root vegetables into pot and fry for another five minutes.
2. Slowly pour in chicken stock and yellow split peas. Allow to boil for about ten minutes. Season with salt and pepper, and mix herbs if you like. I experimented with a little garlic salt and loved how fragrant the soup instantly became.
3. Serve with cracked pepper and toasted Lebanese bread.