Pumpkin Soup with Lentils

I have numerous Pumpkin Soups that I love, including this definite favourite. But today, as I am on a Clean-out-the-pantry drive, and because I am restricting shopping trips because of COVID-19 (as I write this), and because there are lentils wanting to be used up – it is a day for a soup with pumpkin and lentils.

Use any lentils in this soup. Toor dal, channa dal, chickpeas and split peas are all good candidates. You could use the small split fava beans too. Brown lentils, puy lentils, beluga lentils, whole red lentils (masoor dal), horsegram, matki beans – all are good. I am using some end-of-the-packet beluga today. They make for a dark soup – if this is difficult for you, just add plenty of chopped herbs as a garnish.

Some lentil types will break down and make a thick broth for the soup, others are more likely to hold their shape. Either will work well with this soup.

In the recipe I specify chopped tomatoes – but more often than not I use a tomato puree from the freezer. In Autumn I usually stock up with a variety of cooked and raw tomato purees, pastes etc, for use over Winter when tomatoes are at their least flavoursome. Feel free to use good quality tinned, chopped tomatoes too.

Similar recipes include a French Pumpkin Soup, Pumpkin Soup with Red Peppers, and a Special Pumpkin Soup.

Browse all of our Soups, Pumpkin Soups, and Tomato recipes.

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Pumpkin Milk Kootu

Today we have another of the rare Indian recipes that use milk. This recipe is one that can substitute the milk for coconut milk if that is more to your taste.

In India, milk is usually reserved for desserts, and in Ayurveda the consumption of milk with vegetables is not encouraged. In this recipe, I imagine that home cooks would use milk thickened with rice flour in place of coconut milk if that was not available.

It is best made with Indian tender pumpkin, but I have also made it with a number of our pumpkin varieties and quite love it. It is a very simple dish – pumpkin, seasoned, in milk with a simple tadka. But simple is best, no?

The recipe is one of Meenakshi Ammal’s from her cook books Cook and See – very traditional Tamil recipes. You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.

Similar dishes include Cluster Beans Kootu, Green Bean Kootu, and Brinjal Asadu.

Browse all of our Kootu recipes and all of our Pumpkin dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn recipes.

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Puy Lentils with Roasted Pumpkin, Sage and Feta

Don’t you love pumpkins especially as they appear with their gorgeous colours in Autumn? For me, they are the very best decoration for the table. Autumn colours, beautiful shapes, a reminder of the delights that Autumn brings.

But eventually it has to be cooked. What is better than a salad or warm dish based on lentils and roasted pumpkin? Butternut can be used.

This is also a very excellent Xmas dish.

This is a recipe from Ottolenghi’s Simple, but I played with it a bit. He recommends butternut, I used pumpkin; he uses dolcelatte, I used feta (as I keep an amazing creamy feta in stock almost constantly), he used Puy lentils, I used a similar one that is deep and delicious in taste – stocked by my whole foods store but unlabelled. It shows how Ottolenghi’s recipes are versatile, so flexible with the ingredients that you have at hand.

The salad can be served warm or at room temperature. It can be made in advance, up to 6 hours. If you want to use tinned lentils, go for it – just skip the cooking step.

Similar recipes include Salad of Butternut and Noodles, Grilled Butternut with Walnut Salsa, and Roast Pumpkin Couscous Salad.

Browse all of our Pumpkin Salads and our Puy Lentil recipes. Our Ottolenghi dishes from Simple are here. We have written about our experiences cooking through Plenty More. Or explore our Late Autumn recipes.

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Sri Lankan Pumpkin Curry with Roasted Coconut

Sri Lanka cuisine includes beautiful curries cooked in coconut milk, showing off the abundance of coconuts on this beautiful isle. This is another version of the Sri Lankan Pumpkin Curry, and in this one the flavours of coconut are layered with both roasted coconut and coconut milk. The recipe is adapted from Flavours of Sri Lanka.

Similar recipes include Sri Lankan Pineapple Curry, Green Mango in Coconut Milk, Sri Lankan Okra Curry with Coconut Milk, and Aubergines in Coconut Milk.

Or browse our Pumpkin recipes and all of our Sri Lankan dishes. Our Indian recipes are here, and Indian Essentials here. Otherwise, explore our Late Winter collection of recipes.

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Sautéed Butternut and Spinach with Roasted Mushrooms and Roasted Garlic

Spinach is often paired with butternut pumpkin and it is a perfect match. We’ve been cooking this recipe for ages. Over time it has changed, simplified, adapted to the food fashions of the time. But the main ingredients have stayed the same – spinach or similar greens, butternut or jap pumpkin, mushrooms and a couple of spices. In this recipe, any greens that cook up like spinach or chard and can handle spices can be used – try some of the Asian greens and Indian greens also.

At our place we often need a quick way to use up greens from the garden – spinach, bok choy, chard, silver beet and others. Our garden can get over-run with these! This is a great dish to use them up.

The butternut pumpkin is sauteed until almost cooked before the greens are added, and the finished dish is topped with roasted or sautéed mushrooms and some roasted garlic. Delicious.

Similar dishes include 50 of our Best Garlic Recipes, Eggplant, Spinach and Sweet Potato Curry, Daikon and Golden Pumpkin Curry, Sweetcorn and Spinach Bhauri, and Chinese Style Greens.

Or browse all of our Spinach recipes and our Pumpkin dishes. Explore our Mid Spring collection of recipes.

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Sri Lankan Pumpkin and Coconut Curry

This is a thick, creamy curry from Sri Lanka made from beautiful pumpkin cooked in coconut milk. It is tempered with spices and onions, adding an amazing aromatic and flavoursome note to the creamy curry.

The coconut milk base of the curry is flavoured with the Asian tropical flavours of pandan, chilli, curry leaves, Asian shallots and kaffir lime leaves. The Sri Lankan curry powder, Badapu Thuna Paha, is used too, but use a roasted curry powder if you don’t have this or don’t have time to make it. Simply roast your curry powder in a dry pan until it is aromatic and a darker colour but not burnt.

Flavours are layered so well in this curry, with unroasted chilli powder layered with the roasted Sri Lankan curry powder. (BTW, if you don’t have unroasted chilli powder, grind some Indian dried red chillies, or just use the chilli powder that you have.)

Similar recipes include Sri Lankan Pumpkin Curry with Roasted Coconut, Green Mango in Coconut Milk, Sri Lankan Okra Curry with Coconut Milk, and Aubergines in Coconut Milk.

Or browse our Pumpkin recipes and all of our Sri Lankan dishes. Our Indian recipes are here, and Indian Essentials here. Otherwise, explore our Late Winter collection of recipes.

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Zuppa di Zucca | Italian Pumpkin Soup

Today’s recipe is another Pumpkin Soup. This one is Italian in origin, with  potatoes and cannellini beans. It is a beautiful and velvety soup.

Actually, I am famous amongst my friends and family  for Soupe au Potiron and it remains my favourite Pumpkin Soup! However, I also love a little variety. Make today’s recipe in very cold weather, and enjoy it with crisp crunchy bread! This recipe has been around in our Winter kitchen for many, many years, and the original inspiration came from the River Cafe Cookbook.

Similar recipes include Pumpkin Soup with Lentils, Minestra di Pasta e Fagioli Borlotti, Celeriac Soup with Cheese Croûtes, Soupe au Potiron, Pumpkin Soup with Red Peppers, and Adzuki Bean, Pumpkin and Barley Soup.

Browse all of our Pumpkin recipes, and our Soup recipes Our Italian recipes are here. Or check out our easy Mid Winter recipes.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006.  You can find other recipes from that blog in our Retro Recipes series.

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Roasted Butternut with Chilli Yoghurt Sauce and Coriander Garlic Oil

Another cold winter morning, another zero degree morning, and another excuse to turn the oven on and get the butternut pumpkin out. We classify butternut as a pumpkin although elsewhere it may be called a squash.

Simply made, this is an easy recipe – the butternut is roasted and some pumpkin seeds are toasted in the residual heat of the oven. Yoghurt is mixed with chilli sauce and some coriander is whizzed with oil – both are drizzled over the cooked pumpkin. Quick and easy. It can be made early in the morning while the coffee is brewing the porridge bubbling on the stove, and then left until lunch time.

The toasted pumpkin seeds (the green inner ones, not the hard shelled, large pumpkin seeds) are wonderful – crispy and light. Make more of them and keep some for snacking during the day.

A dish to celebrate two of Turkish cuisine’s great gifts to the world, yoghurt and chilli.

By the way, the Chilli Yoghurt Sauce in this recipe is a winner. It is simply chilli sauce mixed with yoghurt (I used one of my slow cooked chilli jams). The truth be told, I could not stop eating the left overs. It was stirred into rice, dolloped on soup, and drizzled over steamed vegetables. The last spoonful was smeared on buttery bread and eaten with delight. I really advise you to make double recipe, and keep the remainder in the fridge.

This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.

In fact it is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar dishes include Butternut with Buckwheat Polenta, Roast Pumpkin with Miso Sesame Dressing, and Caramelised Roast Pumpkin.

Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Winter recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Salad of Butternut Tataki with Udon Noodles

This is a beautiful use of butternut, where it is prepared tataki. This method is usually reserved for non-veg items, but can be used with vegetables. It is a Japanese method where the vegetable is charred over a hot flame or on a pan, and then marinated in vinegar and ginger. Here the butternut is then combined with noodles and herbs for a delicious dish.

The salad is amazing. The sweet sourness of the dressing, the crunch of the snowpeas and radish, the softness of the noodles, the sweet munchiness of the pumpkin, the heat of the chilli and bite of the radish, the texture of the sesame seeds. Beautiful.

This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.

Thanks to the chargrilling, the butternut squash in this meal of a salad tastes both fresh and smoky at the same time.

It is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar dishes include Soba Noodles with Eggplant and Mango, Soba Noodle Salad with Cucumber and Sesame Seed, Broth and Dipping Sauce for Japanese Noodles, Chargrilled Butternut with Labneh, and Roast Pumpkin Couscous Salad.

Browse all of our Noodle dishes and all of our Pumpkin recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Winter recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Roasted Butternut with Spices and Nigella Seeds

Roasted pumpkin is a must-have dish in Winter, and we use butternut pretty much in our kitchen. Jap is another pumpkin we like, but its availability has decreased over the last few years. Red pumpkin used to be available from a few specialty shops but sadly those have closed now.

Roasting or baking vegetables with spices always attracts our attention – we tend to do the same thing. So when Ottolenghi includes cardamom and one of his favourite seeds/spices, Nigella, we are captured. The recipe is easy and no-fuss, compared to many of his other recipes, so this is perfect for a pretty lazy Saturday morning at our place. Mid winter, the weather is sunny, but we don’t feel like rousing ourselves too much today, instead, laying around reading and listening to music. Lazily, I turn the oven on and bake the pumpkin.

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