The round red pumpkins that crowd the market stalls at this time of the year are works of art. Perfect spheres that stand upright, proudly showing off their beauty.
Seems a shame to cut them up and eat them–though they still look a picture when in bits!
You could make a glowing soup with more or less the same ingredients as below.
Here the large dice are simply roasted for half an hour in a hottish oven and spread on top of the warm lentil salad I posted a couple of days ago or eaten as an accompanying vegetable.
1 small pumpkin or pumpkin slice–about 450gms/1 lb
1 tsp cumin
1/2 teasp coriander
1/2 tsp cayenne
1 tblsp olive oil
salt and pepper
heat the oven to 220C/450F
- No need to peel the skin of the pumpkin just…
- …halve the pumpkin ball from top to bottom with a large knife and a great deal of care.
- Using a serving spoon scoop out the interior leaving the pumpkin flesh.
- Cut the two halves into bite-size bits and put them in a bowl.
- Add the oil and the spices and season with salt and pepper.
- Turn the mix over thoroughly.
- Spread it out over a shallow oven tray covered in foil–(saves scraping the charred bits off later.)
- Roast for 30 minutes by which time the bits will have cooked through and charred a little.
- Serve as you like.