Yeah, its a bit of a rush of food posts. It was that kind of week. Our pumpkin harvest is just coming in, so there'll be a few pumpkin recipes. This recipe is actually for Pumpkin and Lentil soup, but the twins are allergic to lentils (as well and chickpeas and other stuff), so we're denied a whole range of vego food. The recipe is therefore adapted - from "Bill's Basics" by Bill Granger. I changed some stuff...
Place the following in a large baking tray, cover and bake at 180 degrees Celsius for 1 1/2 hours.
1.5 kg butternut pumpkin, peeled and cut into 3 cm chunks
750 g tomatoes, quartered (I guessed the quantity)
6 garlic cloves, peeled (I just cut a whole head of garlic in half and threw it in)
3 carrots, quartered lengthways
1 large brown onion, peeled, halved then quartered (optional - not in original recipe, but added for flavour and texture in lieu of the lentils)
Drizzle with 1/4 cup olive oil and then sprinkle with the following spice mix - 2 tsp ground cumin, 2 tsp ground coriander, 2 tsp paprika, 1/2-1 tsp chilli powder, 1 tsp garam masala, 1/2 tsp ground ginger, 1/2 tsp sea salt and 1 tsp freshly ground black pepper. ( the garam masala and ginger were my additions...)
Remove from oven. Take out the onion and chop it finely. If you used a whole garlic head like I did, remove it and squeeze out the cooked garlic paste.
Mash the rest of the vegetables in the baking tray with a fork. Place in a pot along with the onion and garlic. Add 1.25 litres chicken or vegetable stock and bring to the boil.
If you want to add lentils, add 180g or 3/4 cup now and simmer for 15-20 mins. Add extra stock if needed but the soup should be chunky.
Serve with a dollop of yoghurt on top and a sprinkle of sumac (or a bit of lemon zest).
I made some pizza bread to accompany it.
And then made quince jam that night, but that's another story...