Inspired by the classic Tim Horton’s bread bowl
Back in the day, before gluten intolerance was in fashion*, enjoying a steaming bowl of soup scooped out of a bread bowl made for the most magnificent lunch on a chilly day.
These days – balanced blood sugar (and a healthy gut) is the new black; and serving up this curried lentil soup out of a seasonal gourd will keep you right on trend.
*half joking – we know gluten allergies and intolerances are a widespread and serious phenomenon!
1. Heat up a large pot on the stove with the coconut oil. Once it melts and the pot heats up, add the onion and the garlic and sauté until soft and translucent.
2. Add the chopped veggies to the pot and cook to let soften for a few minutes. Add the spices and stir to coat the veggies. Add the veggie stock, lentils and bay leaf, cover pot with the lid and let simmer.
3. Preheat oven to 400°F.
4. Let the soup simmer for at least 20-30 minutes. Before removing from heat, check that veggies & lentils are cooked through.
5. While your soup simmers away, slice the base off of your mini pumpkin or squash so that it can sit flat on the baking dish. Next, chop the top off the pumpkin and scoop out the guts. Score the insides of the pumpkin a little and brush coconut oil inside the walls of your soon-to-be-bowl. Let bake for 30-35 minutes, or until the walls of your bowl are browned and softened but hold together in order to keep your soup in.
6. Once you’re satisfied with the simmering of the soup, using an immersion blender (or a regular blender and simply blending about half to ¾ of the soup), blend it up so it has a smooth and creamy consistency but is still nice and thick.
7. Serve soup hot inside your pumpkin bowl and garnish with fresh greens, herbs (in this case, a little leftover chicken and arugula!)