Pumpkin, red pepper and lentil soup with pumpkin seed porridge bread

THIS recipe is perfect if you’re planning on carving pumpkins for Halloween.

Healthy eating columnist, Sharron McCormick explains: "Rather than waste the flesh and seeds I wanted to use them as part of a healthy and delicious meal.

"Plus doing them this way actually makes the pumpkin much easier to carve, so it’s definitely a win win.

"A hearty soup with wholesome bread plus an easy to carve pumpkin too."

Pumpkin soup

Ingredients

Serves six

l Flesh of one pumpkin (choose one that will fit into a microwave)

l One 400g jar of chargrilled red peppers

l 100g red lentils

l Two chicken or vegetable stock pots

l Salt and pepper to season

l 500 to 750ml water to preferred thickness

Method

1: Firstly place the pumpkin into the microwave and cook for 10 minutes turning over half way through. Carefully remove and leave to cool for ten minutes.

2: Once cooled enough to touch, carefully cut off the top and leave to one side.

3: Using a large spoon remove the seeds, rinse well and place into a bowl.

4: Next remove the flesh, going gently around the insides. Leave approximately 1.5 cm from the edge, so as not to damage the outer skin.

5: Place the flesh into a pan with the stock pots, peppers, red lentils and water. Gently cook for 10-15 minutes or until lentils are soft, adding more water if necessary depending on preferred thickness.

6: Place the mix into a blender until smooth. Season to taste with salt and pepper and a sprinkle of chilli flakes to serve.

Pumpkin seed porridge bread

Ingredients

Makes 12 to 14 slices

l 80g porridge oats

l 280g fat free Greek yogurt

l One teaspoon bicarbonate of soda

l One teaspoon baking powder

l Handful of pumpkin seeds

Method

1: Mix the porridge, bicarbonate of soda, baking powder and Greek yogurt together with a large spoon.

2: Spoon into a lined bread tin and sprinkle over some pumpkin seeds, approximately 15 to 20g.

3: Cook in a preheated oven 180 degrees, gas mark four for 40 minutes.

4: Remove from the oven, turn bread upside in the tin and cook for a further 10 minutes.

5: Leave to cool in the tin for 15 minutes. Remove and finish cooling on a wire rack.

6: Slice the porridge bread and serve with the soup. Delicious.

Tip : You can dry any left over pumpkin seeds by placing on a tray and cooking them at 120 degrees for 20 to 30 minutes.

Store in an airtight container and use as a snack or in cereal and biscuit.

For more recipes from Sharron viist: www.shapeyourlife.uk