With Halloween just around the corner, this recipe ensures that all pumpkin goodness goes into great tasting food and not the bin – the perfect dish for staying warm and cozy as winter starts to draw in.
A splash of olive oil
1 large onion
4 cloves of chopped garlic
Approx. 800g of diced pumpkin
100g split red lentil
A small sprig of rosemary and/or thyme
1 cube of vegetable stock
50g of crème fraiche
Salt & pepper to taste
- Heat the olive oil in a pan and fry the onion, garlic, along with the lentils and pumpkin. You can include the seeds at this point too or toast them in a shallow pan and sprinkle them on top at the end.
- Season mixture well and pour over the hot vegetable stock. Add a sprig of thyme or rosemary and cover for around 25 minutes, until the pumpkin is soft and easy to break apart.
- Whiz the cooked mixture in a food processor, gently adding the crème fraîche between pulses.
- Season again and serve with a small sprig of thyme and a small spoon of crème fraîche gently dragged through the middle of the mixture. Enjoy!