#MeatfreeMonday: Halloween Edition

by Olga Alexandru

#MeatfreeMonday: Halloween Edition

To celebrate Halloween we’ve decided to share a recipe that uses pumpkin. Seeing as 18,000 tonnes of pumpkin is thrown away each year there’s definitely a need to reuse! Pumpkin is a delicious food that can be used in sweet or savoury dishes so after your Jack-o’-Lantern has done it’s job don’t throw it out, make some food out of it!  This recipe uses a whole pumpkin (and the seeds!) so no excuses!

Pumpkin and Lentil Soup

Creamy pumpkin & lentil soup

Ingredients

1 tbsp olive oil, plus 1 tsp
2 onion, chopped
2 garlic clove, chopped
approx 800g chopped pumpkinflesh, plus the seeds
100g split red lentil
½ small pack thyme, leaves picked, plus extra to serve
1l hot vegetable stock
pinch of salt and sugar
50g crème fraîche, plus extra to serve

Method

Heat the oil in a large pan. Fry the onions until softened and starting to turn golden. Stir in the garlic, pumpkin flesh, lentils and thyme, then pour in the hot stock. Season, cover and simmer for 20-25 mins until the lentils and vegetables are tender.

Meanwhile, wash the pumpkin seeds. Remove any flesh still clinging to them, then dry them with kitchen paper. Heat the 1 tsp oil in a non-stick pan and fry the seeds until they start to jump and pop. Stir frequently, but cover the pan in between to keep them in it. When the seeds look nutty and toasted, add a sprinkling of salt and a pinch of sugar, and stir well.

Whizz the cooked pumpkin mixture with a hand blender or in a food processor until smooth, then add the crème fraîche and whizz again. Taste for seasoning.

Serve with a spoonful of crème fraîche, a few thyme leaves and the toasted seeds scattered on top.

Original Source: BBC GoodFood

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