We’ve been having more and more cold autumn days, so when I came home with a small round pumpkin a few days ago we immediately decided to turn it into a pot of thick, comforting soup. I wanted to make something slightly different from the soups I usually make, so I chose this recipe for pumpkin soup with red lentils and dates from Vegalicious. There were at least ten other amazing-looking pumpkin soup recipes on there, as well (that website is such a great resource!) but I happened to have the ingredients on hand for this one. I added fewer dates than the recipe called for because I was worried the sweetness might be too much (I have a weird aversion to sweetness in some savoury foods) but it was not overpowering at all so I would have no problem making the recipe as written next time. I also like that while it isn’t overly spicy, the small amount of pepper really adds to the warming quality of the dish. Mmm, pumpkin soup is the best.
The post on Vegalicious also refers to a recipe for bread bowls, which I though was a really cool idea, so I decided to make those while the soup was simmering. These turned out even better than I’d expected – the dough was pretty easy to shape (I used four small ramekins and made bread sticks with the leftover pieces) and the bowls were very sturdy so we didn’t have to worry about soup seeping out as we kept going back for second and third helpings. It’s probably a good thing I made them relatively small, though – when we ate the bowls at the end of the meal they were surprisingly filling. I added some wholemeal flour and dried herbs to the dough so they tasted great and were pretty healthy, too. And I just love the idea of edible bowls!
