Ingredients
Serves Four
40g/1½oz butter
2 onions, chopped
1 carrot, chopped
1 stick celery, chopped
3 sprigs rosemary
2 bay leaves
1 clove garlic, chopped
400g/14oz lentils
1.2litres/2pints 2fl oz vegetable stock
600g/1lb 5oz assorted pumpkin or squash (total chopped weight)
small bunch parsley, chopped
2 tbsp red wine vinegar
4 tbsp sour cream
Method
40g/1½oz butter
2 onions, chopped
1 carrot, chopped
1 stick celery, chopped
3 sprigs rosemary
2 bay leaves
1 clove garlic, chopped
400g/14oz lentils
1.2litres/2pints 2fl oz vegetable stock
600g/1lb 5oz assorted pumpkin or squash (total chopped weight)
small bunch parsley, chopped
2 tbsp red wine vinegar
4 tbsp sour cream
Method
1. In a large pan melt the butter and then add chopped onions, carrot and celery. Tear in the rosemary and a couple of bay leaves and after a few minutes add the chopped garlic. When all have nicely softened, tip in the lentils and pour over 1litre/1¾ pints of vegetable stock. Bring to the boil and then leave to simmer whilst you tend to the pumpkin.
2. Using a variety of pumpkins and squashes gives the stew a more complex flavour. Here acorn squash and Cinderella are used, but you want to end up with about 600g/1lb 5oz of peeled pumpkin in large chunks. Add them to the stew, season and then pour over enough water to just cover all the ingredients. Put a lid on the pan and leave to simmer for 30-40 minutes.
3. When the stew is almost ready, add the chopped parsley.
4. To make the stew creamier, remove a small bowlful to a food processor and blitz it with 200ml/2fl oz of stock. Pour it back in and the stew becomes instantly more velvety.
5. Serve the stew in bowls, finishing each helping off with a cooling spoonful of sour cream.
Each serving provides
8g protein, 28g carbohydrate, 12g fat, 9g fibre and 2g salt."
From original recipe idea here
Related Post
Although pumpkin has many health benefits which you can read about in this post
P is for Pumpkin - here
A word of caution … Pumpkin is mildly diuretic and could be a problem for people who take certain medications, especially lithium.
2. Using a variety of pumpkins and squashes gives the stew a more complex flavour. Here acorn squash and Cinderella are used, but you want to end up with about 600g/1lb 5oz of peeled pumpkin in large chunks. Add them to the stew, season and then pour over enough water to just cover all the ingredients. Put a lid on the pan and leave to simmer for 30-40 minutes.
3. When the stew is almost ready, add the chopped parsley.
4. To make the stew creamier, remove a small bowlful to a food processor and blitz it with 200ml/2fl oz of stock. Pour it back in and the stew becomes instantly more velvety.
5. Serve the stew in bowls, finishing each helping off with a cooling spoonful of sour cream.
Each serving provides
8g protein, 28g carbohydrate, 12g fat, 9g fibre and 2g salt."
From original recipe idea here
Related Post
Although pumpkin has many health benefits which you can read about in this post
P is for Pumpkin - here
A word of caution … Pumpkin is mildly diuretic and could be a problem for people who take certain medications, especially lithium.
image from google
Dear reader, you will find a variety of recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e., use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.
All the best Jan
24 comments:
...another taste of the season.
Mmm. This sounds good for a cool autumn day.
Looks good!
Gracias por la receta. Te mando un beso.
Yes please! I would blend half of mine though as I like velvety based soups. Love pumpkin.
Sounds tasty Jan.
Yum. Thank you.
Hearty soup!
That will be great once the temperature cools a bit here.
Pumpkin stew, sounds interesting and it looks delicious!
Take care, have a great day!
More delicious sounding fall food.
This is something I like very much! Valerie
that sounds interesting, never have tried those in stews before
It sounds delicious, but not sure if I would like it...simply because I have never had it before. The pumpkin part, I mean....I love squash. Your front porch is fabulous.
Looks great just have to replace the sour cream with something else.
Not sure about pumpkin stew but I'd give it a try.
The only way I like pumpkin is in sweets. Pumpkin pie, pumpkin cookies, pumpkin bread. I've tried eating it in savory dishes and it just doesn't work for me.
That looks wonderful and the sour cream is the icing on the cake, so to speak :)
This looks mouthwatering! Have been eating lots of pumpkins lately.
That stew looks delicious. You could even add chicken to it if you wanted.
Oh yes, that time of year when the humble pumpkin becomes stupidly expensive. Good timing is essential in buying a pumpkin for food. I think I would prefer a pumpkin soup though.
yummy dish it looks
though i never have eaten pumpkins
blessigs
Antes plantaba calabazas, ahora no, en puré está muy buena. Besos.
That sounds good.
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