into the middle should come out clean except if it hits a melted choc chip!). Take them out of the over, let them sit for 5 minutes and then cool on a wire rack. Sunday, February 5, 2012 Winter finally made it to Cambridge. It's been very mild and then suddenly we had ridiculously cold weather last week and then snow last night. I had never really seen snow fall properly so it was quite a treat. We spent the day frollicking in town. I even managed my first snow ball fight! Selwyn College Old Court But after a long day of walking around in snow it is nice to come home to a warm house and some yummy food. We had a butternut pumpkin/squash in the cupboard so I decided to make a yummy soup but with lots of lentils and chickpeas for protein (but with almost no fat)! Creamy Curried Lentil and Pumpkin/Squash Soup 1 brown onion, chopped 1 leek (white and green bits), cut in half and then sliced 2 carrots, sliced 2 small gold sweet potatoes, peeled and chopped 1 butternut pumpkin/squash, peeled, deseeded and chopped 1 cup of red lentils, prewashed 1 cup chickpeas, presoaked* but not cooked** 1 tbsp soya sauce 1/2 tbsp hot curry powder 1/2 tbsp ground cumin 1/2 tbsp garam masala 1/2 tbsp hot chili powder 1/2 tbsp salt black pepper to taste Put the vegies, lentils and chickpeas in a large soup pan/pot and cover with water. Bring to the