I love autumn. Not only for its beautifully coloured trees and golden sunshine. Also for its seasonal vegetables, fruits and nuts such as plums, apples, cherries, pumpkins, rhubarb, chestnuts, walnuts and so on. There is a huge variety to choose from. And there are so many delicious dishes that can be made with these ingredients.<\/p>\n
One of my favourite dishes is this pumpkin soup made of Hokkaido and butternut squash. It is very easy to make, inexpensive and can be given a nice little twist by adding toasted pumpkin seeds, shrimps, seedlings, croutons or whatever your taste longs for.\u00a0I have chosen toasted pumpkin seeds and shrimps in this recipe. Feel free to share your ideas. I am so up for inspiration 😉<\/p>\n
There is one important thing to bear in mind in order to make this soup a success: please never use vegetable stock powder. That stuff is disgusting. Your soup will taste artificial and your dish will be ruined. It’s best to make your own stock. I like to cook loads, put it in different sized Tupperware and freeze it. That way I always have self made veggie stock in the house. I will share the recipe here as well as in a separate post.<\/p>\n
But let me put down the recipe for the pumpkin soup first.<\/p>\n
And here we go:<\/p>\n
INGREDIENTS:<\/strong> METHOD:<\/strong> Enjoy!<\/p>\n Have a blonDISHious day, I love autumn. Not only for its beautifully coloured trees and golden sunshine. Also for its seasonal vegetables, fruits and nuts such as plums, apples, cherries, pumpkins, rhubarb, chestnuts, walnuts and so on. There is a huge variety to choose from. And there are so many delicious dishes that can be made with these ingredients.
\n1 tbs rapeseed oil
\n1 chopped onion (I used a red one)
\n700 gr Hokkaido
\n300 gr butternut squash
\n1 litre vegetable stock (if you don’t want to make your own use liquid stock sold in jars. Not the powder version!)
\n1 chopped chilli
\nsalt & pepper
\n1 tbs creme fraiche
\nTopping of your choice (i.e., toasted pumpkin seeds, shrimps, herbs, croutons, etc.)<\/p>\n
\nChop Hokkaido and butternut squash in cubes.
\nYou don’t have to peel them as the skin can be eaten.
\nMake sure to safe the pumpkin seeds.
\nHeat the oil in a large pot or pan on a medium heat.
\nAdd onion and fry until translucent.
\nAdd Hokkaido and butternut squash.
\nCook for about 3 – 5 minutes.
\nAdd vegetable stock.
\nCook for about 40 mins on a medium heat.
\nStir occasionally.
\nAdd chilli and season.
\nBlend until smooth.
\nFry pumpkin seeds in hot oil. Make sure to place a lid on the pan. Seeds might pop.
\nServe soup with toasted pumpkin seeds and topping of your choice<\/p>\n
\nSabrina <\/p>\n","protected":false},"excerpt":{"rendered":"
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