Pumpkin soup with Morocan flavours and chickpeas
I cut a Jap pumpkin, from our garden, into large chunks, tossed it with a bit of oil, one dried chili, a bit of salt and pepper and about a teaspoon of Cumin, I also tossed in three whole, unpeeled brown onions. I roasted all this in the oven until cooked. Then squeezed the onions out of their skins, which I discarded, and pureed the pumpkin and onions with the liquid from the chickpeas and about half of the chickpeas. I then added a cup of the chickpeas whole and a bit of salt and pepper. To serve I finely chopped some preserved lemon and put that on top of the soup with a dollop of my homemade yogurt. Very flavoursome. Lucky us, we had a loaf of bread straight from the oven to enjoy with the soup.