Spicy pumpkin, lentil and tomato soup

Olive oil and some butter for frying the vegetables
2 onions, chopped
2 cloves of garlic, crushed
1 TBSP fresh, grated ginger
1tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp mustard-seed
2 fresh kaffir-lime leaves (optional)
approx. 1 kg of pumpkin or butternut
1-2 grated carrots
2x400 g tin tomatoes
Chicken or vegetable stock, salt, pepper
1 cup of red lentils (dhal)

Fry onion, garlic, ginger and spices until the onion is golden and tender.  Add pumpkin, carrots tomatoes, stock, seasoning and lentils. Simmer for 30 minutes or until the pumpkin is soft. Serve with fresh coriander, or a dollop of sour cream and freshly made chapati


Ribollita

3 TBSP olive-oil
2 onions, finely sliced
2 stalks of celery, finely sliced
2 carrots, sliced
2 - 3 courgettes, sliced
1 fennel-bulb, trimmed and chopped (optional)
3 cloves of garlic, also finely sliced
1/3 cup finely chopped, seasonal herbs
Chicken or vegetable stock, salt, pepper
1x400 g tin tomatoes (or fresh from the market)
1x400 g white beans (haricot or borlotti)

To finish:
very old gouda or edam cheese shavings

Saute the onions, celery, carrots, fennel and garllic until the onion is soft and golden. Add the courgettes and gently fry for another 2 mins. Add tomatoes, stock, beans and seasoning and simmer for 30 mins.
Serve with a grating of Parmesan and accompany with fresh bread.


Leek and chickpea soup

1 1/2 cups chickpeas, soaked overnight
3 leeks
1 potato
3-4 cloves garlic
butter
chickenstock
salt, pepper
100 g Parmesan cheese

Cook the chickpeas until soft. Meanwhile fry the leeks and garlic in butter, dice the potato and add. Add the chickpeas, chickenstock, salt and pepper and cook until the leeks and potato are soft. Blend 2/3 of the soup in a blender, leaving 1/3 textured. Grate the Parmesan, add to the soup and serve.