Pumpkin - Vegetable Cream Soup

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. 

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

2 potatoes
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:

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. 

 
Recipe inspired by one founded in a food magazine.

Pepper - Tomato Cream Soup with Chilli

Without a doubt this is the best tasting tomato cream I ate and I myself am surprised that it is so tasty. 

Although the chili is in, but it only gives only a hint of sharpness. I expected much more, 

but if you like really spicy soup, use more chilli.

Ingredients for 3 liters of cream:

1.5 liters tomato puree, organic 

1.2 liters vegetable broth 

5 tbsp olive oil 

4 garlic cloves 

2 - 3 carrots (approx. 300 g) 

2 onions 

2 peppers (used the Hungarian ones) 

1 parsley root, large 

1 chilli, red, the size of a big toe 

1 tsp brown sugar 

A bunch of basil 

Sea salt and colorful pepper to taste

In addition: 

500g mozzarella cheese, organic

Directions:

In a large pot heat the olive oil. Finely peel onions and garlic, toss into the pot and fry until vitrification. Then, add chopped peppers, sliced carrots and parsley. Fry until tender approx. 15 minutes. Next, add the tomato puree, stir and bring to a boil. Finally, add the broth and basil, bring to the boil again. Reduce the heat and let it simmier 10 more minutes. Remove from heat and blend the soup to the cream. Pour into the plates, and add a spoonful of diced, cubed mozzarella.

The recipe was inspired "The Question of Taste".

Green - Cooked and Roasted - Asparagus

For many years I was very lucky to live next to a small, charming town, that is known for two things: Mozart's concerts when he was a little boy, and for cultivating asparagus. Schwetzingen in South-West Germany is called - Asparagus Capital of the World (Spargel Hauptstadt der Welt). Since Spring until Summer, spargel is sold everywhere in Schwetzingen and nearby places; on streets, next to grocery stores or straight from the farms. End of asparagus season is finished with crowning a "Spargel Queen".
Asparagus comes in three different colors: white, green and purple. Today's side dish is very yummy, but absolutely nothing fancy and extremely easy to make. You will only need green asparagus, sesame seeds, olive oil and Parmesan cheese. 20 minutes cooking/roasting time, and pretty looking veggies showing all kinds of green will lay on a plate encouraging you try them.

Ingredients for 2  -4 people:

500 g green asparagus

2 tbsp oil olive, organic

2 tbsp Parmesan cheese, shredded

2 tsp sesame seeds

Sea Salt

Directions:

Wash asparagus. Cut off about 1/3 of the end (brown part), sprinkle with salt and steam-cook for 10 minutes. After that time place in the oven safe dish, pour oil olive over them, sprinkle with cheese and seeds. Put to a preheated to 180°C/375°F oven and roast for 5 -7 minutes. Ready. Serve as a side dish or as a separate meal.

 Recipe was created in my head and comes from my heart