Creamy pumpkin & lentil soup
Whether you're carving a Halloween pumpkin or have picked up a squash from the supermarket, use the plentiful flesh and seeds in this soup
Squash, mushroom & gorgonzola pilaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tsp rapeseed oil
- 1 large onionhalved and sliced
- 3 garlic clovesfinely chopped
- 200g chunk butternut squashpeeled, deseeded and diced
- 140g small button mushroom
- 125g brown basmati rice
- 700ml reduced-salt vegetable stock
- 10 pieces dried mushroomchopped
- 2 tsp chopped fresh sage
- small pack parsleychopped, stalks and leaves separated
- 40g gorgonzolacrumbled
Nutrition: per serving
- kcal422low
- fat10glow
- saturates5g
- carbs64g
- sugars13g
- fibre11g
- protein17g
- salt0.9g
Method
step 1
Heat the oil in a large non-stick pan, add the onion and garlic, and fry for 5 mins. Tip in the squash and button mushrooms, and cook for a few mins more. Stir in the rice, then pour in the stock. Stir well, then add the dried mushroom, sage and parsley stalks. Cover and simmer over a low heat for 35-40 mins until the rice is tender – check towards the end of cooking and add a little water if the rice has absorbed all the stock. If there is a lot of liquid, uncover and cook for an additional 5-10 mins.
step 2
Take off the heat, fold in the parsley leaves and cheese with some black pepper, then allow to stand for 5 mins before serving.
