Vegan Cooking #6

oktober 04, 2017

I have another cooking article for you today and this one I wanted to get up as soon as possible because it's more than perfect for this time of year. It's nothing that special but it is a dish I've been quite obsessed with lately. It's everything I want in fall, it's comforting, warming, creamy and delicious (of course!). It's time for a pumpkin soup y'all. Whenever I post a new recipe I'm always like "it's so easy to make" but this one really is super easy and everyone can do it.

For this recipe you will need:

- one pumpkin,
- a few cloves of garlic,
- salt & black pepper,
- nutmeg,
- ginger and
- cayenne pepper.

Since we have a bunch of homegrown hokkaido pumpkins I used that one in the recipe, but you can use butternut squash as well. So first wash your pumpkin really well. Then you have to cut your pumpkin which sometimes can be such a struggle because of the super hard and thick skin. Be careful when cutting it okay. Remove the seeds and leave the skin on. Well perhaps remove just the bits of skin that don't look the best. Then simply place on baking tray and bake on 200°C for about 30-40 minutes. You can try if it's baked by sticking a fork into it. The last 10-15 minutes of baking the pumpkin also add a few cloves of garlic.

After it's all baked cut the pumpkin in smaller pieces so it's easier to blend, and place in a pot. If you have a good blender you can toss everything in there but I don't, so I smash and blend the pumpkin + water with a hand blender. Here I added about a litre and a half of water but it depends on the size of a pumpkin. Add seasoning and spices (I didn't write any specific measurements because that's up to your taste buds. Start with a small amount and gradually add more), and then place the pot on a stove and bring it to a boil. There is no need to keep cooking it for long, I usually left in on for about 5 minutes, even less. I like to serve this soup with some pumpkin seeds and pumpkin seed oil, which make the soup even more delicious.
 Happy cooking!

With love,

Jana xx

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