Pumpkins are one of our favourite vegetables. They can be used in so many different ways, as salads, soups, parfaits and pies. It’s important for us to grow enough pumpkins and winter squash to take us through the winter months.
However, our allotment is not very large, so we grow pumpkins on trellises. My husband built some really nice ones. They are basically 2 wooden A frames attached together. He lacquered them with eco-friendly lacquer and they have served us well for 3 years now.
I train the large pumpkins to stay on the lower parts, the smaller pumpkins can climb. If needed, I support them with slings or hammocks from pieces of cloth like old t-shirts. Our favorite sort of pumpkin is the Uchiki Kuri also often called Red Kuri. It is a nice size for 2 people and holds well for a long time (at least 2-3 months). We planted the pumpkins early last year and were surprised to be able to harvest some even in August.
This is a lovely, sweet thick soup to enjoy on a chilly day. It’s not particularly spicy, that’s up to you how hot you’d like it. The dates give it a nice subtle sweetness.
Serving Size: 4
Ingredients:
100 grams red lentils
500 grams pumpkin, de-seeded cut in pieces
250 grams (1 can) crushed tomatoes
1 tablespoon oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, leaves only
1 onion, chopped
1 liter water
1 vegetable bouillon cube
pinch of cayenne
10 dates, de-seeded and chopped
splash lemon juice
Directions:
1. Heat the oil in a large pot.
2. Add the chopped onions and saute until glassy.
3. Add the rosemary and thyme, the pumpkin pieces and the red lentils.
4. Add the vegetable bouillon and cook the soup until the pumpkin is soft and the lentils are done.
5. Check from time to time and stir, as the soup becomes quite thick.
6. Add the tomatoes and the dates and puree the mixture until smooth.
7. Add a splash of lemon juice and season to taste with a pinch of salt and cayenne.
8. Garnish with coriander leaves or chili oil and serve hot.
We had so much fun making these soup bowls, enjoying the soup out of them and then eating them up as well. When we saw these at applepiepatispate we just had to try them. They were easy to make and the website gives good instructions on how to do the bowls. I did add a lot of herbs to the dough as well. We enjoyed this nice thick soup which tasted lovely.
Click here for more scrummy pumpkin recipes from Vegalicious.
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