Still using up Oscar’s pumpkin
I decided to make pumpkin soup and found and modified a recipe from Kidspot for pumpkin and lentil soup
. Knowing that there was zero chance that Oscar would try it I also pulled out a recipe that had been in my “Recipes to try one day” folder for more than a year – Vegetable Garden Bread
from Cooks.com. I had put off trying it because I don’t think I have made bread since Home Economics in high school, but after the success of the Hot Cross Buns
I thought I’d give it a go. The soup has a really lovely flavour (and as predicted Oscar pushed it away), but the stand out performer was the bread rolls – so yummy that Oscar ate 2 of them and didn’t even comment on the green or orange bits. The only downside is that bread is quite a time consuming process – 2 1/2 hours from start to finish, although a lot of that is rising time. So I think it will be a repeat performer but maybe not every week.
Pumpkin and Lentil Soup (Slow Cooker)
||6 hours, 30 minutes|
||6 hours, 50 minutes|
Allergy / Intolerance
Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives
RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge
Child Friendly, Freezable, Pre-preparable, Serve Hot, Slow Cooker
Easy, healthy slow cooker pumpkin and lentil soup.
- 1 tablespoon Sunflower oil
- 1 Medium Leek (sliced)
- 2 cloves Garlic (sliced)
- 2 stalks Celery (sliced)
- 1 Small Bunch parsely (chopped)
- 1 teaspoon Salt
- 1.2kg Butter nut or squash pumpkin (peeled and diced)
- 3/4 cups Dried lentils (rinsed and drained)
- 4 cups Boiling water
- 1/4 cup Buttermilk
||Heat a large frying pan with the oil then add the leek and garlic. Cook for about 2 minutes, or until soft, then add the salt and pumpkin and stir until the pieces are coated. |
||Transfer the pumpkin mixture to the slow cooker then add the water, celery, lentils and parsley. |
||Cook on Low for about 6 hours. |
||Transfer to a food processor and puree until smooth. |
||Return to the slow cooker and stir in the butter milk. Reheat and serve. |
Moderate Salicylates, Low Glutamates, Low Amines
- Use sour cream instead of butter milk.
- Swap some of the pumpkin for sweet potato, swede and/or parsnip for a different flavour.