Hi there – long time no see! We had end of our first course with HUGE projects, so I spend the last week working like crazy, and had no time to anything else. Buhuu, not nice! After that crazy week, I went to a small autumn holiday with Lady A, and spend all last week wondering around Luxembourg and Antwerp. I have almost 900 photos to go through from our trip, but little by little I will start sharing stories and tips from those two beautiful cities. But before that, I will share a recipe after a way too long time. My kitchen situation has improved from the beginning (thanks babe), so I have had finally the opportunity to test out new ideas in the kitchen, and spend time cooking. I can tell you, a lot more coming!
It should not be surprise to anyone that late autumn is THE pumpkin season. I have been seeing pumpkins in the supermarkets, social media, cooking shows and well, basically I feel they have been everywhere. So I decided that it is time to work with this delicious vegetable and I ended up buying few different pumpkins from the farmers market. I have loved roasted pumpkin soup for a long time, but this time I wanted to try a little new twist. I ended up adding cinnamon and apple to the soup, with coconut cream. This way I could still have the delicious roasted pumpkin taste, but with little softer tone as I think the apple and cinnamon nicely takes the pumpkin flavor little down.
Apple cinnamon pumpkin soup
Serves 4 // time 90 min. // dairy free
- 1,1 kg butternut squash
- 3 apples ( ~300 g)
- 2 carrots
- 2 shallot onions
- olive oil
- 1,2 l water
- 250 ml organic coconut milk
- 45 ml organic vegetable bouillon powder
- 3 cinnamon sticks
- black pepper
- pumpkin seeds
PREHEAT the oven into 250 degrees (C)
CUT unpeeled butter squash into slices
PUT the pumpkin slices in a baking tray covered with baking paper, and pour a little olive oil over the pumpkin slices
ROAST in the oven for 40 minutes
PEEL and CUT the apples, carrots and onions into small pieces
PEEL warm pumpkin slices and cut into smaller pieces (I like to peel the pumpkin after roasting, and not when the pumpkin is raw, as then the skin comes much more easier out)
FRY first the onions, apples and carrots in a small amount of olive oil, until they start to be soft
ADD PUMPKIN pieces, water and bouillon powder
MIX well and add cinnamon sticks, salt and pepper
LET BOIL on low heat for 20 minutes
PUREE the mixture (I was using blender for this)
ADD coconut milk and stir until smooth
SERVE with pumpkin seeds and ENJOY!
The soups is amazingly good when you eat it simply with pumpkin seed and fresh bread. But you could also add some fried bacon to it, as the salty bacon gives a nice contrast to the soup. Also creamy yogurt could work well in the top, so there is version for everyone.
I hope October was to you as good as it was to me. I have been waiting to November like a child is waiting a Christmas, as this month I am getting so many visitors from Finland. Can’t wait to see my friends and family!