1. Cinderella Pumpkin Soup In A Pumpkin:
3 tbsp. olive oil and some more for brushing.
8 small pumpkins with the top removed and deseeded. Do not throw away the seeds.
3-4 lb halved pumpkin with strings and seeds removed. Do not throw away the seeds.
1 chopped onion
3 cloves minced garlic
6 c. chicken broth
2 tsp. minced Italian parsley
2 tsp. honey or maple syrup
Salt and pepper as per taste
Preheat the oven to 375 degrees.
Place the halved pumpkins in a baking dish with the cut sides facing down. Cover with water.
Place small pumpkins on a baking sheet lined with parchment paper with the cut sides facing down.
Brush the insides using olive oil.
Bake the larger pumpkins for an hour and the smaller ones for 30 minutes. Once cool, scoop out the flesh from the pumpkins.
Keep the small pumpkins to a side and reduce the oven temperature to 350.
Heat oil over medium heat and sauté garlic and onion. Add the parsley, broth and pumpkin and let it all boil. Cover and simmer on low heat for another 30 minutes.
Wash and dry the seeds. Mix them with oil, pepper and salt. Spread on a baking sheet and bake for about 30 minutes.
Puree the soup in a blender and place back in the pot. Add the honey and milk. Serve in the pumpkins and season with salt and pepper. Garnish with the seeds and parsley.
2. Creamy Pumpkin And Lentil Soup:
2 tbsp. olive oil
2 chopped onions
2 chopped garlic cloves
100 g split lentils
800 g chopped pumpkin including seeds
1 hot vegetable stock
50 g crème Fraiche
½ pack of thyme leaves
Pinch of salt and sugar
Heat the oil and fry the onions.
Add the garlic, pumpkin, thyme and lentils. Add the stock. Cover and cook for about 25 minutes till everything turns tender.
Wash and dry the seeds. Heat 1 tbsp oil and fry seeds. Once they are toasted, add a little salt and sugar.
Blend the cooked pumpkin and add the crème Fraiche. Garnish with crème Fraiche, thyme leaves, and toasted seeds.