This is a little twist on regular pumpkin soup, perfect when you want a smooth, but hearty, soup on a cool day. High in fibre, chilli oil or herbs will elevate the experience.

INGREDIENTS

• 500g pumpkin, cut into 2cm cubes
• 1 onion, diced (red or brown)
• 2 garlic cloves, minced
• 1-2 carrots, roughly chopped
• 500ml chicken stock
• 1 can of chickpeas, drained, but no need to rinse
• ½ teaspoon paprika
• Salt, pepper to taste
• Crispy chilli oil or parsley, optional

METHOD

Heat a tablespoon of oil in a medium to large saucepan, on medium heat. Add garlic and onion and cook until fragrant and soft. Add pumpkin, carrots, stock and chickpeas and simmer until the pumpkin and carrots are soft. Add paprika, salt and pepper to taste. Blend in a blender or with a stick blender. You can add a dash of cream here too if you like a creamier soup. Serve hot with crispy chilli oil or parsley.

STANLEY & TARKINE FORAGE FESTIVAL

From 13-17 May the festival of food-based fun is centred around Stanley and drawing inspiration from the wilds of the Takayna/Tarkine. Join the local buzz of the Stanley Street Feast, indulge in the signature Degustation Dinner and feed your curiosity with intimate meet-the-producer events. Join chef Massi­mo Mele for his Taste of the Region experience at historic Highfield House on 15 May using excep­tional local produce in celebration of the north west coast. Book at www.foragefestival.com.au.