I know, I know I am about three month too late with this pumpkin recipe. Though honestly speaking I normally start to hate pumpkin by the end of November. Pumpkin antipasti, pumpkin spaghetti, pumpkin soup, pumpkin dessert... How much pumpkin can one eat? A totally different story to find this little bright orange ball at a farmers store in the beginning of February. It looks so uplifting and jumps itself in my shopping basket...
So rich in taste and totally easy to make!
Roast a parsnip and some chilli flakes (parsley root would do it too) in a pan, cut in small pieces half of a Hokkaido pumpkin and add it to the parsnip. Pour over some boiling water and add two potatoes and two or three peeled apples. Put a lid on the pan and let it cook slowly till the pumpkin gets soft. Puree everything with a blender; add at least one tea spoon of nutmeg, a tea spoon of sugar, a little bit of cinnamon, salt, a bit of Modena vinegar and some two-three spoons good olive oil. Checks if it is spicy enough otherwise spice a bit more. That's it!
I served my soup with fresh cress, chill and roasted pumpkin seeds. M-m-m...
So rich in taste and totally easy to make!
Roast a parsnip and some chilli flakes (parsley root would do it too) in a pan, cut in small pieces half of a Hokkaido pumpkin and add it to the parsnip. Pour over some boiling water and add two potatoes and two or three peeled apples. Put a lid on the pan and let it cook slowly till the pumpkin gets soft. Puree everything with a blender; add at least one tea spoon of nutmeg, a tea spoon of sugar, a little bit of cinnamon, salt, a bit of Modena vinegar and some two-three spoons good olive oil. Checks if it is spicy enough otherwise spice a bit more. That's it!
I served my soup with fresh cress, chill and roasted pumpkin seeds. M-m-m...