I do like a bargain so as pumpkins are so cheap this time of year I couldn’t resist lobbing an extra one in my trolly to make this spiced lentil and pumpkin soup.
Of course, the other pumpkin the kids will carve into a Jack-o-lantern.
Pumpkins are full of beta-carotene, which is great for your eye health. As are butternut squashes so check out this healthy butternut squash pasta recipe if you haven’t already done so.
Lentils are an excellent source of soluble fibre, which can help reduce high cholesterol levels.
I even roasted the seeds in a little oil and salt for a tasty snack.
Pumpkin seeds are rich in magnesium which plays a vital role in the strengthening of bones and teeth and helps turn the food you eat into energy.
I pre-roasted the pumpkin the day before to save me peeling and chopping it with my tragically blunt knives.
It was easy enough to do. I cut it in half, scraped out the pulp and seeds then place them on a baking tray, covered with foil and roasted in a pre-heated oven (325°F; 165°C; gas mark 3) until they were soft.
I left the pumpkin halves to cool then scraped the flesh out, popped it in a container and put it in the fridge ready for the next day when I was making the spiced lentil and pumpkin soup.
This is a winter warmer recipe, and you could easily swap out the pumpkin for sweet potato or butternut squash.
Drop me a comment if you plan to make it, I’d love to hear from you.
Lucy G x