- 1 c mashed pumpkin, chunky
- 1 can lentil soup
- 2 c cherry tomatoes
- 3-4 L kale leaves or 1/2 c blanched/squeezed
- 1.5 c vegetable broth
- 4 tsp olive oil
- 1 tsp coconut oil
- 2-3 cloves garlic
- 1/2 M onion, diced
- 1 S-M jalapeno, diced (with seeds)
- 1/2 tsp turmeric
- 1/8 tsp cinnamon
- 2 tsp rock salt
- 1/2 tsp black pepper
I know what you’re thinking — “you have an 11lb pumpkin’s worth of pumpkin and all you can do is puss out with soups?” And for that I’ve got three responses:
- A stew is an entirely different animal than a soup. Well, not entirely. It’s just much more about the solids than the liquid.
- I also made pumpkin oatmeal, which is a good step above soup.
- Be gentle; this is my first pumpkin.
Preheat oven to 425. Start your garlic and onions on ML in the coconut and 3 tbsp olive oil. While they become friends go ahead and blanch your kale and ready those cherry tomatoes (I wasn’t planning on using them but by Thor’s Hammer I was not about to let them get a day wrinklier on the counter). Toss cherry tomatoes with 1 tsp olive oil and place in a baking pan. Sprinkle with sea salt and put in the oven for 20m, or until their skins begin to split.
While those roast, go back to the pan and turn heat to M. When hot, add spices and jalapeno and stir for no longer than 1 minute. Add pumpkin; mix. Add lentil soup and kale, mix gently until hot. When done add the tomatoes to the pot and serve. I did a pretty good job covering up that inside-of-an-aluminum-can taste that no soup on a grocery store shelf can hide… even with a little processed food in its foundation, this stew gets 5 spoons! The chunky pumpkin is an excellent stand-in for the potatoes usually found in this recipe and the cherry tomatoes provide an unexpectedly flavorful bite. Make sure, however, to look for a low-sodium can of soup to offset that sea salt.
There is still 1/2 c puree in the fridge, and a quart of cubes in the freezer… something else will have to be made. I will continue to sally forth, roughly handling gourds wherever I go.
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Tagged 5 spoons, can of soup, coconut oil, cooking, dinner, fresh pumpkin, hearty meal, meal, pumpkin, recipe, salt, sodium, vegan, vegetarian
In my pantry today:
Having never before opened up my own pumpkin, there was no frame of reference here for just how much pumpkin is in a pumpkin.
My folks sent us home with one several weeks ago and it has been lounging as a kitchen table centerpiece since. Time came, though, to pony up — either cut it open and use it or set it outside to rot. The kitchen table wants not to continue ringing in the new year set on autumnal harvest mode.
The first step was to address the seeds. I jabbed the top off and removed, then rinsed the seeds. I let them soak in cold water over night and roasted them the next day with a little salt and cayenne pepper.
I roasted half of the pumpkin and made puree happen. That required skinning the roasted slabs of pumpkin, putting the flesh through the food processor, then letting it rest for an hour in a colander under a plate. I made sure to save the water that squeezed out — it looks like water, but still packs all the same nutrients as flesh proper. About two cups of puree resulted from this. Half of that was stirred into the following morning’s steel-cut oatmeal with a little brown sugar. And then the remaining pumpkin? I had to procure help getting it diced into cubes in order to sally forth.
This is a gallon plastic bag full of raw pumpkin chunks in water (to keep them from browning à la apple)
From this pumpkin I assumed I’d get seeds and a meal (maybe two). From the second half of the yet-to-be-cooked pumpkin resulted in a gallon and quart of 2″ cubes.
A quart of chunks was frozen in a bag of water, then what will follow over the next day or two will be a couple of meals made with pumpkin — I know from the enormous amount of recipes online that I could have made something sweet, but I wanted better for pumpkin. I wanted to give it top — not dessert, but dinner — billing.
Truth be told, I have never cared for pumpkin pie, so all the sweet-sounding things didn’t trip my wires the way most sugary things might. So I guess I didn’t necessarily want better for pumpkin, but perhaps for myself.
Stay tuned for at least one pumpkin-bacon and one vegan pumpkin dinner!
Posted in Uncategorized
Tagged cooking, dinner, fresh pumpkin, meal, pumpkin, pumpkin puree, puree, recipe, savory, seeds, vitamins 'n junk