It has been raining here for the past 20 hours, so the perfect time to make some comfort food. What could be more comforting than soup?
I got pie pumpkins at Kroger last week, 2 for $4, which was a bargain I think and today was the perfect day to use one of them. What I love about this kind of soup is that the only waste is the stem. Very eco-friendly and healthy.
First cut the pumpkin in half and scooped out the seeds. Put the seeds into a small pan with a bit of oil, salt and various spices. I personally like Indian. Coat the inside of the pumpkin with a bit of oil, salt, pepper and spices. Indian again for me, though even sweet spices might be good. It depends on your taste. Bake both seeds and pumpkin in a 325 oven for an hour or so, until the seeds are crunchy and the pumpkin is soft.
Meanwhile, start some yellow lentils with salt (not much), cayenne pepper, and some onion powder. Also brown some onion and two stalks of celery. Add these to the lentils, and, when it is baked nicely, add the pumpkin, skin and all. Boil the whole in water just to cover and then shut it down to cool.
I worked the Revel of an hour or so and when I got home put the soup into the blender a bit at a time to make it creamy. Serve with a nice big spoonful of plain yogurt on top. Splendid.
Will take the seeds to school for a snack tomorrow. Lots of soup left for an easy Monday.
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