First, apologies to those who were waiting for new recipes. Very delicate, personal issues stopped me from posting, but now, there is a green light in a tunnel, so I hope, I will able to be present here more often.
Gorgeous, braided by all possible shades of gold, yellow, green, red and orange - Fall - began. Many associates Fall with pumpkin and pumpkin (mostly) with Halloween. Not me! I like pumpkin but only as a very nourishment and tasty, seasonal food, nothing else. Today, will share a recipe for very easy and very little time consuming cream - soup. Depending on your desire, the soup may be more spicy or more sweet.
Gorgeous, braided by all possible shades of gold, yellow, green, red and orange - Fall - began. Many associates Fall with pumpkin and pumpkin (mostly) with Halloween. Not me! I like pumpkin but only as a very nourishment and tasty, seasonal food, nothing else. Today, will share a recipe for very easy and very little time consuming cream - soup. Depending on your desire, the soup may be more spicy or more sweet.
I chose the second version, by adding less hot pepper and more cinnamon.
Ingredients for about 2 liters of cream - soup:
2 kg Hokkaido pumpkin
1 l veggie broth
4 carrots
4 carrots
2 potatoes
2 garlic cloves
1 - 2 tbsp olive oil
2 garlic cloves
1 - 2 tbsp olive oil
1 onion, large
1 tsp hot/cayenne pepper
1 tsp sweet pepper
Sea/Himalayan salt and color pepper to taste
In addition:
Sea/Himalayan salt and color pepper to taste
In addition:
Cinnamon, minced
Spelt pasta
Directions:
Wash pumpkin well, cut into quarters, extract seeds (save them!) and cube. Heat oil olive in a large cookware. Add peeled and sliced onion and garlic, saute. Next, add cubed (don't peel to keep more nourishments) potatoes and peeled, cubed carrots, at the end add pumpkin. Saute everything together for about 5 minutes. Pour broth over veggies, add spices and let it cook for about 30 minutes. When veggies are soft, the soup is ready. Blend it until well combined. Ready. Server with pumpkin seeds, brown rice or spelt pasta.
Wash pumpkin well, cut into quarters, extract seeds (save them!) and cube. Heat oil olive in a large cookware. Add peeled and sliced onion and garlic, saute. Next, add cubed (don't peel to keep more nourishments) potatoes and peeled, cubed carrots, at the end add pumpkin. Saute everything together for about 5 minutes. Pour broth over veggies, add spices and let it cook for about 30 minutes. When veggies are soft, the soup is ready. Blend it until well combined. Ready. Server with pumpkin seeds, brown rice or spelt pasta.
Recipe inspired by one founded in a food magazine.
