Lentil-Amaranth Spicy Soup in Pumpkin

Soups

I love to cook dishes from seasonal products, because they are so aromatic and full of earth power as nothing else brought from anywhere, especially being in it’s best organic version.

The soup, which is cooked inside a pumpkin gains a rich flavour and is definitely worth to try while it is season. I almost end up the bowl after finished my soup Pumpkin was very soft and juicy and the soup was delicious. Good way to have first and second dish in one, like 2 in 1 in that perfect way.

COURSE: Lunch

CUISINE: Plant-based, Vegan Gluten-Free

PREP TIME: 30 min

COOKING TIME: 1,5 h

CALORIES/per soup (not counting pumpkin): 365 calories (56g carbs, 16g protein, 9,8g fats)

Lentil-Amaranth Spicy Soup in Pumpkin

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Serving Size: 1 serving

Calories per serving: 365 (not counting pumpkin)

Fat per serving: 9,8 g

INGREDIENTS

Pumpkin -  1 whole small size with capacity of a big soup bowl

Lentils - 40g uncooked

Amaranth - 2 tbsp uncooked

Carrots - 1 medium

Onion - 1 small

Garlic - 1 clove

Olive oil - 1/2 tbsp

Vegetable broth - 1 cup

Cumin - 1 tsp

Ginger powder (or ginger juice) - 1/2 tsp

Salt and Pepper - by taste

INSTRUCTION

  1. Pre-soak lentils in water about 3-4 h or leave it in the water for a night before to cook.
  2. Cut carrot, onion and garlic in small pieces. Put in the pan and cook in olive oil for 5-7 min.
  3. Prepare pumpkin bowl by taking out pumpkin seeds. Fill the space with pre-soaked lentils, amaranth and fried vegetables.
  4. Add vegetable broth, ginger, cumin, pepper and salt. Add some water if pumpkin capacity allows to fill it more. Bake in oven all together about 1-1,5h at 190-200C.
  5. Check the pumpkin and soup inside every 30 min. Continue cooking if it is still not ready. The duration of cooking very depends on a type of pumpkin.
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TIPS
Don’t take big pumpkin and leave some space so soup doesn’t come over when it starts to boil considering that lentil are becoming bigger.

Be creative here! If you have bowls leftovers you haven’t finished, you can turn it into pumpkin hummus, what I really did this time.

Thank you Mr. Pumpkin  for this gastronomic trip.

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