With a title like this, what do you think the main ingredients of this bento are? *grins*
The small container contains wholewheat pasta spirals with pumpkin seed pesto (from a dry mix) and some crushed pumpkin meat. Parmesan and thai basil as decoration.
The thermos contains lovely pumpkin cream soup decorated with a splash of cream, a splash of pumpkin seed oil and another sprig of thai basil.
This pumpkin cream soup is the Austrian style recipe as opposed to the asian-inspired one I have made previously, but it’s just as delicious!
I used up the rest of the pumpkin that hadn’t made it into the pie and risotto yet, about a pound or so.
Chop 1-2 red onions and sauté in a deep pot with some butter and olive oil. Add the coarsely chopped pumpkin meat and stir.
After a few minutes, add vegetable broth (I use an organic bouillon cube), a teaspoon of salt and some pepper. I also added some nutmeg and put in a glass of some dry white wine that I had in the fridge. Cover and steam the pumpkin until it is soft, adding more water if necessary (and depending on the thickness you want the end result to have).
When the pumpkin is soft and cooked, puree everything finely in a mixer. Add cream (or if you want it vegan, coconut cream) to it to smoothen the texture and taste.
Serve hot with some cream (or whipped cream or sourcream) and pumpkin seed oil on top.