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Message: <blockquote data-quote="candyfloss" data-source="post: 151886" data-attributes="member: 22319">The pumpkin soup is incredibly easy to make. Pumpkins seem to be available all year round in Malaysia and they are smaller than the ones usually seen around halloween time in UK. They are also not smooth so its a devil to take the outer skin off! However, once peeled chop into cubes and place in a pan of boiling water and a vegetable stock cube or 2. Experiment a bit with amount of water but generally if the pumpkin is an inch high add at least another inch of water. You may not want it too runny so you can always add more water/stock if necessary. Add a firey hot chilli if desired and you could experiment with a little powdered cumin and tumeric too. After about 10 mins or so the pumpkin soon softens and thats basically it. Mash it or better still use a hand blender to get it smooth. The dash of coconut milk really does luxuriate it but you could use cream instead if you prefer.Another little discovery I made is chickpeas. Chickpeas are the main ingredient of hummus but there is no reason not to have them as a vegetable on the main dish in their own right. But please dont buy the canned ones! Get a packet of dried ones and soak overnight in the fridge. Boil for 60-75 mins until softened. They keep in an airtight container in the fridge for a few days. You could also pop them (cooked) into soups, stews, salads or even as a little snack between meals seasoned with a pinch of salt and olive oil drizzled over. Quite delicious.I found that having a soup for a starter does take away some of the craving for potatoe in the main meal. Another favourite of mine is green lentil and tomato, home made of course!</blockquote>

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