Updated: Oct 31, 2022
Using the best of our pumpkin produce from the Green Farm Vegetable Garden and packed with lentils which are a rich source of protein. A warm, delicious satiating soup for autumn days.
1 large onion
2 cloves of garlic
250 grams of lentils
A quarter of a large pumpkin
2 teaspoons of cumin
Half a teaspoon of turmeric
1 medium chilli or half teaspoon of chilli flakes
3 tbsp olive oil or more
Salt and pepper to taste
Cut the pumpkin into 4 quarters, de-seed put on a baking tray, drizzle with olive oil and bake for 1 hour or until soft.
Rince the orange lentils in the pan first, remove the water and top with water again. Bring to a boil and cook slowly for 1 hour.
Put olive oil in a big pan (big enough for the soup) and add the cumin, turmeric, and chilli for a couple of minutes, then add chopped onions and garlic. Sauté for 10 minutes
Once the onions are softened add the lentils to the big pan and mix together with the scooped-out squash. Add water if needed and vegetable stock to taste.
Sprinkle with mixed seeds and a drizzle of olive oil/chilli oil.
What to do with the pumpkin seeds
You can also use the leftover seeds; remove any excess squash, and dry with a paper towel. Roast in the oven for 20 minutes with salt and olive oil or chilli flakes and add to the soup or have a tasty nutritious snack.