Spicy squash stew (£100 challenge, day twenty)

Finally got up the courage to hack open the pumpkin my mum gave me last weekend. Anything that big is daunting, not only because I worry about being able to use or process it before it goes bad, but things with thick skin requiring removal always seem to lead to minor injury for me. This time was no exception; I thought I was being careful and still managed to peel my thumb a bit along with the pumpkin! Oh well, it doesn’t hurt at the moment so is nothing serious.

With the last of the lentils, around 1/6 of the pumpkin and one of the remaining courgettes (so this has both summer and winter squashes in it), along with another of the red chillies given to me, I made a super warming autumnal stew.

white bowl half full of mostly orange-tone stew, garnished with fresh green coriander, on a blue tablecloth

I’m not sure the recipe is going to be much use to people who like measurements, but here goes anyway!

Spicy squash stew

Ingredients:

2 onions, chopped

1 teaspoon cumin seeds

1 teaspoon cooking oil

1 tin tomatoes

1 red chilli

1 big clove of garlic

dried red lentils – maybe 2/3 cup?

a medium-large courgette

about 1/6 of a medium pumpkin

Seasoning to taste – I used a couple of spoonfuls of Marigold bouillon powder

Fresh coriander leaves to garnish.

Method:

Heat oil in medium-large saucepan, fry cumin seeds for a minute, add onion and lower heat, sweat them until softened. While that’s happening put tomatoes, chilli and garlic in blender and whizz until smooth. Add to saucepan. Fill tomato can with water then pour that into blender so as not to waste any of the spicy tomato goodness. Briefly turn blender on, then pour liquid into saucepan. Add lentils, turn up heat until bubbling then down to simmer. Start chopping up the pumpkin into bite-sized pieces after taking the skin off (hopefully of the pumpkin, not yourself!). Add them and whatever seasonings such as salt and pepper, stock cube, etc. you are using. Chop the courgette into bite sized pieces and add that too. Simmer until everything is cooked (probably about 12-15 more minutes) and serve garnished with fresh coriander.

I enjoyed this very much, it’s light yet filling. I had planned to have a sandwich on the side but didn’t need one in the end. There are probably about 3-4 servings left in the saucepan as well.

Now I just need to think of what to do with the remaining pumpkin. If anyone has any suggestions or recipes please let me know!

pumpkin cut open to show seeds

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7 Comments on “Spicy squash stew (£100 challenge, day twenty)”

  1. Rachel says:

    Thanks for the recipe. Yum!

    Like

  2. Holly Figueroa O'Reilly says:

    I love working with pumpkin, but I usually end up hurting myself somehow, too. 😉 Here are a couple of recipes that I made with a pumpkin I baked earlier this month:

    Apple Stuffed Baked Pumpkin
    http://anotherdamncookingblog.wordpress.com/2013/10/06/cinnamon-apple-stuffed-pumpkin/

    After the pumpkin is baked, you can use it in all kinds of things, including:

    Donuts:
    http://anotherdamncookingblog.wordpress.com/2013/10/06/gluten-free-pumpkin-cake-donut-holes/

    Custards
    http://anotherdamncookingblog.wordpress.com/2013/09/27/gluten-and-dairy-free-pumpkin-custard/

    And of course…seeds!
    http://anotherdamncookingblog.wordpress.com/2013/10/08/roasted-pumpkin-seeds/

    Good luck!

    Like

  3. I have the same problem with thick skin removal! I think it’s my crappy knives!! Anyway, this soup looks wonderful!! Celeste 🙂

    Like

  4. I hadn’t heard of the £100 challenge before, what a great idea and thanks for sharing your frugal vegan recipes with us all – great job! 🙂

    Like

  5. mihl says:

    We also have a huge pumpkin sitting on our living room table and I don’t dare to cut it open. I have no idea what to do with so much pumpkin! I guess I should start with your recipe:)

    Like


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