This thick warming soup will surprise you with how satisfying it is to the wintery appetite! Freeze some and take it to work, or defrost it for a lazy midweek meal. I cooked this alongside making a roast on the weekend, and the frozen portions were not in the freezer long before I was craving more!
Serves: 6-8
Preparation Time: 15 minutes Cooking Time: 45 minutes
Ingredients:
- 1- 1.5 kg pumpkin. (we used half a queensland blue for this, but a full butternut pumpkin would be about right)
- 1 cup small dark lentils – we used black beluga variety which do not require pre-soaking and cook quickly.
- Saffron strands (optional)
- 2 cloves garlic
- 1 litre chicken stock
- 1 cup dry white wine
- Sour cream, yoghurt, or creme fraiche (1 teaspoon per serve)
- 1 teaspoon of chopped coriander for garnish
- Salt and pepper
- Multigrain sourdough to serve with
Method:
- Preheat oven to 180 °C
- Dice the pumpkin in small 1cm cubes after removing skin and seeds
- Put in a heavy based baking dish and cover with the stock and wine, adding chopped garlic cloves and saffron
- Cook in oven for 30-40 minutes. Watch the stock and make sure it doesn’t completely dry up. If it does, add a little water
- Remove from oven and pour into a stockpot. Add boiling water so it is about half water, half pumpkin/lentil mix
- Reboil, then turn down to a simmer
- Cook for a further 20 minutes
- Taste lentil to make sure it is cooked and soft
- Remove from heat and whiz with an electric blender stick, or pour into a blender or food processor and puree.
- Serve with a teaspoon of creme fraiche (or yoghurt/ sourcream – whatever you have handy), and a small amount of coriander, plus salt and pepper to taste, and thin slices of crusty multigrain sourdough bread.
Hey Libby- I made a variation of this yesterday and used a can of lentils and it worked perfectly! I love your ideas…
Thanks Lette, glad to hear you are enjoying the site!
In all the recipes you can replace beans/ lentils with the canned
versions.
They are saltier, so you won't need to add as much salt!
Whoa… DEFINITELY trying this in October!
Coyote
http://mamacoyote.blogspot.com/
Thanks! The smaller variety of pumpkin (butternut), and the big
\”queensland blue\” variety we have in Australia make pumpkin my all
time favourite vegetable. Am I right that in most of America people
generally don't eat pumpkin much?
Thanks! The smaller variety of pumpkin (butternut), and the big
\”queensland blue\” variety we have in Australia make pumpkin my all
time favourite vegetable. Am I right that in most of America people
generally don't eat pumpkin much?
We have a thing called butternut squash ( http://www.harmonyhealthcentre.ca/recipe/2007/squ... ) that does get eaten, at least in my region. Regular pumpkins, which look like this: http://www.aftonapple.com/pumpkins.jpg are pretty much only eaten in pies around Hallowe'en and Thanksgiving. And I think people usually use canned pumpkin for that.
Butternut squash soup is amazing, but as far as I know the more common way to eat butternut squash is to just bake it with butter and molasses. At least in Appalachia
Coyote
http://mamacoyote.blogspot.com/
Wow! I go through about half a kilo of pumpkin per week… I couldn't
imagine life without them!
Ours look like this:
http://www.ourbrisbane.com/files/imagecache/200×2... />
You know, I think you could probably replace \”pumpkin\” in my recipes
with \”butternut squash\” because it looks pretty similar. I might have
to look a bit more into what is available in America (as many of the
people reading my site are in America) and write a 'news' post about it.
Thanks!
Wikipedia says that what is called butternut squash in the US is called butternut pumpkin in Australia
http://en.wikipedia.org/wiki/Butternut_squash
This has inspired me to find more butternut squash recipes, though–it's not one of my favourite things, but when it's in season it's cheap and plentiful (plus my dad grows them… free is very cheap!), and very nutritious. So I think I'll be going through your recipes
Coyote
HI There
Really stunning food photos. First off apologies for contacting you through the comments instead of by email but I wanted to bring FoodandFizz to your attention as a great place for you to share some of your photos. We would love to feature some of your photos and hopefully send a little traffic back this way to you
Drop me an email if you have any problems and look forward to seeing your stuff
Regards
Ben
Thanks Ben! All credit for the photos to Dan, my husband. Glad you like the site!LibbyFrom: IntenseDebate Notifications