Pumpkin soup

A simple, filling autumn soup. This recipe makes about 2 liters of soup.

Ingredients

  • 1 tsp. of fenugreek seeds
  • 1 tsp. of caraway seeds
  • oil
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 1 small pumpkin or gourd (1-1,5 kg)
  • 1 liter of vegetable stock

Tools

  • Skillet
  • Mortar & pestle
  • Soup pot
  • Stick blender

Steps

  1. Roast the fenugreek and caraway seeds in a dry skillet until fragrant, and grind in a mortar.
  2. Heat oil in the soup pot, fry the onion until sweating, add the garlic and ground spices.
  3. Add cubed pumpkin, fry for a few minutes and add the stock, bring to a boil.
  4. Cook for about 15 minutes until the pumpkin is done, and puree with a stick blender. Serve forth.

Variations

  • Can´t have onions or garlic? Use onion-free stock (mushroom- or meat-based stocks are your best bet) and leave out the onion and garlic. Use a more of the spices to round out the flavor profile.
  • Use rosemary or sage instead of fenugreek and caraway - I only used those because that's what I had available.
  • Add a few tablespoons of Sriracha hot sauce to make this even more warming.
  • Pan fry some shiitake or creminy mushrooms to add to the bowl before serving. Or dry-roast some pumpkin seeds. Add a swirl of coconut cream.


Reacties

Een reactie posten

Populaire posts van deze blog

Peanut sauce

1 tbsp of neutral oil 1 onion, finely chopped 1-2 cloves of garlic, crushed 2 tsp ground laos (galangal root) 1 tsp ground ginger 1 tsp ground coriander seed 4 tbsp sweet soy sauce (ketjap manis) 2 heaping tablespoons of peanut butter 1 cup of milk or light coconut milk Heat the oil in a saucepan, fry the onion until translucent. Add the garlic and spices and fry until fragrant, then add the soy sauce. Cook while stirring until reduced by about half. Add the peanut butter, stir through, then add the milk and bring to a boil while stirring. The sauce will thicken as it heats. Add more peanut butter if it is too runny, or more milk if it is too thick.
Meer lezen

Vegan Champignon Stroganoff

Vegan Champignon Stroganoff  2 porties - 25 gr. margarine - 1 ui, gesnipperd - 1 1/2 eetlepel bloem - 2 theelepels mosterd - 2 theelepels tomatenpuree - 1 theelepel gemalen karwijzaad - 1 bouillonblokje (groente of champignon) - 175 ml water - 1 bakje champignons, in plakjes - 1 rode paprika, in reepjes - 100 gram vegan crème fraiche - wat takjes peterselie, fijngehakt Bereiding: - Smelt de margarine en bak de ui glazig. Voeg de bloem toe en bak tot deze bruin wordt. - Voeg de mosterd, tomatenpuree, karwijzaad en peper toe, bak even mee, voeg dan het water en bouillonblokje toe. Roer tot een gladde saus.  - Voeg de champignons en paprika toe en laat 5 minuten koken met deksel op de pan. - Roer dan de crème fraiche en peterselie er door, breng op temperatuur, en breng op smaak met zout en peper.
Meer lezen

Breadcrumb pancakes

For two portions (four pancakes) you'll need:  - Two cups of breadcrumbs - Two eggs - 1/2 cup (125 ml) of milk  - butter, ghee or margarine - topping, such as sugar, jam, syrup or chocolate spread 1. Mix the breadcrumbs with eggs and milk. 2. Heat your skillet and keep it to a low heat. Add fat 3. Scoop a ladleful of the batter into the skillet. You may be able to fit more than one, depending on the size of your skillet . 4. Slowly fry for a few minutes, flip and fry a few minutes more.  5. Serve with the sweet topping of your choice.  Another recipe to use up breadcrumbs. These resemble a cross between French toast and American pancakes.
Meer lezen