Roasted pumpkin soup with chickpea migas

New Zealand Taste magazine (not to be confused with Taste.com.au magazine in Australia!) was the first magazine to feature my work more than five and a half years ago when I’d only just started blogging. I still remember the excitement I felt receiving that email asking if they could feature one of my recipes and a little write up about me and my blog. A newbie blogger at the time, I felt like all my Christmases had come at once, and even though I now cringe at the photos I sent through for them to use, it was a defining moment in my food writing ‘career’.

On our arrival home to NZ earlier this year I was again contacted by Taste magazine, but this time it came with an offer of a regular column (!) and while this year was already full to the brim with book release work, The Food Show and general life, there was no way I was going to turn down an offer like this. So I’m now creating, styling and photographing 5 recipes for each issue, starting with the current May/June issue where you can find the recipe for this Roasted Pumpkin Soup with Chickpea Migas, alongside 4 other seasonal dishes inspired by spices from around the world. Now before all you lot overseas start to feel like you’re going to miss out… all the recipes will also be going up online on the Food To Love site, so I’ll be posting the links to them all on here as well. Yay! This soup is super simple, using cheap everyday ingredients. Migas is the Spanish word for breadcrumbs and is commonly associated with a dish, consisting of day-old bread fried in olive oil, along with other ingredients such as chorizo, onions, paprika and garlic. I’ve used the basis of that idea to create a crunchy, smokey, roasted chickpea and breadcrumb topping which makes this soup extra good. You can grab the recipe here. Enjoy xx