I can’t tell you how long I have wanted to make a soup type thing inside a baby pumpkin! But it has finally happened and I am so excited that I didn’t ruin it! As you know that always helps ha ha! This soup serves two so if you prefer to have one serving now and another later it does reheat well just add more water and only roast one pumpkin!
- 1/4 cup wild rice mix
- 1/2 veg stock cube
- 1 large floret broccoli (I don’t mean the head! Just break a bit off!)
- 1 chestnut mushroom
- 1 shallot
- 1 clove garlic
- 1/2 tsp dried thyme
- 2 small pumpkins (check the produce aisle)
- single cream (to taste)
- flat leaf parsley
Firstly do not put your pumpkin in the fridge! Mainly because it makes it a real bugger when it comes to chopping the top off for the “lid” I had to get 00Steve to chop the top off for me purely because it was so hard!! Hollow out the pumpkin leaving about 1.5 cm so it holds it’s shape, then place on a baking tray and sprinkle with water. Chop the top off the garlic clove and put it on the baking tray then place it in the oven for 25 minutes at 200 c.
In a small pan add the rice and veggie stock cube cover with water by 1 cm and allow to simmer. While that softens finely dice your mushroom, shallot and broccoli. Saute the mushroom and shallot in a little butter (I use flora vegan butter but any butter will do) and add the thyme. Drop the broccoli in with the rice.
When the mushroom and shallots have softened add into the pan with the rice; if the water has evaporated just add a small amount to thin it out to keep it “soupy”. When the pumpkin and garlic has finished roasting squeeze (carefully it is hot) the garlic into the rice mixture and stir.
Spoon the soup into each pumpkin and pour a little cream on top (or to keep it vegan don’t use the cream! It works well with and without the cream) Roughly chop the parsley and sprinkle on top of the soup.
If you try this please let me know!