Chickpeas Pumpkin Soup

Getting bored with the normal meals and wanted something special for lunch today and at the same time need to finish up the pumpkin before it spoils, and tada... roast pumpkin soup with chickpeas cooked using the pressure cooker.

Ingredients

• 1/4 cup chickpeas, soaked for at least 30mins, washed and drain
• 5tbsp of puy lentil, soaked for at least 30mins, washed and drain
• 1 cup of water
• 150-200g of pumpkin, sliced
• 1/4 cup of chopped onion
• 1 tbsp butter
• 1/2 carrot, cut to coarse pieces
• 1/2 cup milk
• 1cup meat broth (mine is the one I had made for ramen, left over, or you can use vegetable stock or chicken stock)
• 1/4 cup chopped bacon

Steps:

1. Place the chickpeas, lentil and water in the pressure cooker and use manual mode to cook for 5mins. Once done, drain off the water.
2. While the chickpeas and lentil are cooking, place the bacon on some aluminium foil and place it in the air fryer. Also line the pumpkin slices in the air fryer. Set it at 180c for 8-10mins.
3. In either a pan or in another pot, saute the onion with the butter. If using pressure cooker, use the high saute mode.
4. Next blend the onions with the pumpkin.
5. Finally, add in all the ingredients except bacon into the pressure cooker. Set it to manual modem KPT for 2mins.
6. Once ready, served with the air fried crispy bacon.

** Note: I have not use any seasoning but if you like, you may sprinkle some cumin powder and paprika in step 5. There is no need for salt as it is already very flavoursome.