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.
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)
INGREDIENTS (1 serving)
- Pumpkin – 1 whole small size (with capacity of a big soup bowl)
- Lentils – 40g of uncooked
- Amaranth – 2 tbsp of 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
- Pre-soak lentils in water about 3-4 h or leave it in the water for a night before to cook.
- Cut carrot, onion and garlic in small pieces. Put in the pan and cook in olive oil for 5-7 min.
- Prepare pumpkin bowl by taking out pumpkin seeds. Fill the space with pre-soaked lentils, amaranth and fried vegetables.
- 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.
- 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.
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.