Eat pumpkin: delectable ideas for when you finish carving your Jack-O-Lantern!
PUMPKIN SOUP
Serves 4
1 vegetable stock cube
1 large onion, chopped
250g pumpkin, peeled and chopped
75g red lentils
400g canned tomatoes
1tbsp tomato purée
4 slices bread
Yoghurt to serve
Combine the stock cube with 800ml boiling water, and stir well. Next, cook the onion gently in a pan with 1 tablespoon of oil until it starts to brown. Add the stock, pumpkin, lentils, tomatoes and tomato purée, then simmer for 15 to 20 minutes. Add a good pinch of pepper, then whizz with a blender until smooth.
Meanwhile, toast the bread and cut each slice into the shape of a spider. Put the soup into bowls. Add the yoghurt to a piping bag with a really small nozzle, and quickly pipe a thin spiral onto the soup. Take a chopstick and draw through the spiral from the centre outwards to create a spider’s web. Serve with the toast.