Pumpkin – Agapi.Style

Creamy pumpkin cheddar millet porridge with nuts + some more recommendations for serving

Today I will tell you how to make a piece of culinary art from ordinary millet. The most important thing in this porridge is the additional ingredients, depending on which it plays with new colors every time.

Ingredients for porridge (for 1 serving):

* Millet – 50g.

* Water/milk-approximately 150 ml

• Mashed baked pumpkin-3-5 tbsp. l. or to taste

* Aromatic cheddar/gruyere – the more, the tastier))) But I put 20-30g, grate or finely chop.

* Dates – 3-4 pcs.

• Cinnamon-0.5 tsp

. * Salt-to taste

• Butter is optional, I do not use it, I have enough cheese

Ingredients for topping (the possible options are listed below, you do not need to put everything at the same time):

* Nuts are better than pecans or walnuts (a handful)/pumpkin seeds

* Nuts + thin slices of cheese, so that they have the opportunity to melt on the porridge

* Mushrooms fried with oregano and sage + some pine nuts. It turns out something like a risotto.

• Caramelized bacon + maple syrup • Nuts (handful) + orange zest (from a quarter of an orange)

• Pecans (handful) + caramelized pear (peel, cut not very finely, fry in ghee withjerusalem artichoke dill until brown)

How to do it.

1. Bake a pumpkin (better butternut or Hokkaido) in the oven (recipe here). Then you can make not only porridge from it , but also pumpkin soup, tortillas, hummus and other dishes.

2. Wash the millet until the water is transparent, pour it with boiling water and drain the water. So the porridge will definitely not be bitter. Then pour the millet with water/milk, add salt and cook until tender under the lid, stirring occasionally for about 35 minutes. If desired, you can remove the foam.

2. While the porridge is cooking, blenderim pumpkin together with washed dates and cinnamon in mashed potatoes. You should get about 5 tablespoons.

3. As soon as the porridge has become viscous and boiled, add the pumpkin-date mixture to it, mix, let it boil for a couple of minutes. We try the salt/sweetness/sufficiency of the pumpkin in taste. What you need-add, throw in the cheese, mix until it is completely dissolved and try again. It should turn out not liquid and not too viscous, moderately aromatic, sweet and creamy-cheesy. Find this balance, then turn off the stove and let the porridge stand for 5 minutes.

4. Serve with any of the toppings described above.

Flatbread with sweet potato/pumpkin

Ingredients (10-12 pieces):

* 1 medium-sized sweet potato (about 2 cups of pulp). Sweet potatoes can be replaced with ordinary potatoes, but the taste will certainly be different, and it can also be replaced with pumpkin, or a mixture of pumpkin and potatoes, then the taste will be very close to sweet potatoes;)

2 cups whole wheat flour. It is this flour that you need exactly as much as the sweet potato occupies in volume. You will get 1 cup of pulp, so you will need 1 cup of flour. In addition, you can safely experiment with flour, replacing part of the wheat with barley, spelt, rye, etc.

* 1 tsp salt

* Optionally, you can add any spices to your taste (chili, turmeric, paprika, cumin, curry, etc.).

How to do:

1. bake sweet potatoes. First, carefully wash it, pierce it with a fork in several places so that it does not crack, wrap it in foil or spread it on parchment. Bake for 40-60 minutes at a temperature of 180C-200C in the standard mode “top-bottom”. The temperature and time depends on the oven. The readiness of sweet potatoes is determined by a knife, if it is easily pierced – everything is ready. Do not turn off the oven, but put it to warm up to the maximum.

2. let the fruit cool slightly, peel it, then chop it with a fork in a large bowl, adding salt and spices.

Important. Do not knead it for too long, grinding it into porridge. So the mass will be too starchy, like paste, and the cakes will turn out to be rubber, not soft.

3. in the crushed sweet potato, gradually add flour and mix the contents. I first put half of the flour, mix, and then add portions. Add until the dough stops sticking. It is important not to overdo it with flour, so that the cakes do not become too dry and hard in the end.

And again, do not knead too intensively, it is not necessary.

4. cover the dough hermetically and let it stand for 30 minutes, after proofing it will become tender and pliable to Rolling.

5. dust the surface with flour, spread the dough on it and roll it into a sausage. Cut in half, then each piece into 5-6 equal parts. The result is 10-12 identical pieces, well, or almost identical.

Roll each piece into a smooth ball, put it to rest for another 10-15 minutes under a towel. This item can be omitted if you are in a hurry.

6. each ball is first flattened by hand, then on the surface dusted with flour we roll out with a rolling pin about 3 mm thick. As thin as possible, as thick as you like.

We fold the cakes in a pile under the towel so that they do not zavetrel.

7. then spread a few tortillas on a baking sheet with parchment in 1 layer and bake until they are inflated and baked. It’s 5-10 minutes, depends on the oven. After each batch, peel the parchment from the fallen flour so that it does not burn and does not spoil the taste of the next tortillas. Or fry in a dry preheated frying pan on medium-high heat for 2-3 minutes on each side until brown.

Put the finished cakes in a sealed container in a towel. It will keep them warm and soft.

They can be eaten with any dishes instead of bread, used as pita/Pita Bread for snacks with any fillings. Bon Appetit!

Cream soup of pumpkin and apples with herb butter

This is the perfect soup for the end of summer/beginning of autumn, when the harvest of apples and pumpkins has already ripened, but there are still fresh, fragrant greens. The taste combines a whole palette of shades: sour (apples), sweet (pumpkin, carrots), bitter (chili, onion, garlic) and plus aromatic oil. It turns out an amazing balance. Everyone try;))

Ingredients for the soup:

• 1 small pumpkin, I have Hokkaido (1.3-1.5 kg),

• 2 large onion heads,

• 2 large apples or 3 small ones

• 1-2 carrots (optional, but it tastes better),

• 1-2 sticks of celery (optional, but more flavorful with it),

• 4 cloves of garlic (I generally put the head),

• Vegetable broth/chicken broth/water – 1 l. approximately (depends on the thickness of the soup you like),

• Olive oil – 2 tbsp.,

• Thyme – 4 branches or 1 tsp dry (instead of thyme,you can try to make a soup with sage or oregano),

• Ground chili – 0.25 – 0.5 tsp or to taste,

• Salt and pepper – to taste.

For satiety and increase the amount of protein in the dish, you can add a couple of handfuls of white already cooked beans to the soup. The main thing is not to overdo it, otherwise the taste will not be so bright. But don’t worry, it can be balanced by adding a little more spice;)

Ingredients for green oil:

• 1 medium-sized bunch of coriander or parsley, or a mix of them (I like the mix the most),

• 4-5 tbsp olive oil,

• 2 tbsp white wine vinegar or Apple cider vinegar,

• Optional garlic and onion powder 0.5 tsp.,

• Optional 2-3 tablespoons of water or to taste, to bring the sauce to the desired consistency,

• Salt and pepper to taste.

How to do:

1. All the vegetables/fruits to wash. Peel the onions and carrots if they are old. The young one can be left with the skin. Cut the pumpkin into 4 pieces, remove the insides with the seeds. Cut the carrots randomly, but smaller than the pumpkin. Cut the onion into 6 parts: that is, first in half, and each half into 3 more slices. Remove the core from the apples and cut them into 2-4 pieces. Celery cut into 4-6 parts. Garlic cloves divide by 1 piece. If you’re baking a whole head, like me, then cut off the top to show the cloves. Through these holes, we will then extract the baked garlic easily and simply.

2. Put everything from the first point on a baking sheet with baking paper, sprinkle with oil, throw the leaves with thyme, mix and bake at 160C until the onions and carrots are caramelized. It’s an hour, maybe two.

If you are in a hurry, set the temperature to 180C. It will be faster, but the vegetables are more likely to be boiled with baked edges. Also would be delicious, but the long baking gives the soup a unique taste umumnya;)

3. Remove the pulp from the finished pumpkin and Apple with a spoon and transfer it to a blender or saucepan, if you have an immersion blender. Peel the garlic and there, as well as all other vegetables and broth/water, bring the soup to a uniform consistency.

Only then season the soup with salt/pepper, chili and additional thyme. Try it, if the soup turned out to be sweet with a moderate sourness, quite sharp, but not too much, then it is ready! Bring to a boil over low heat, stirring. Turn off, let stand for 5-10 minutes, with the lid slightly open.

4. Do green oil. Put all the ingredients in a blender, except salt and pepper, and bring to a smooth finish. Try, add seasonings gradually, bring to a balanced taste.

5. Pour the soup into a plate, top with 2-3 tablespoons of green oil. I also sprinkle a little sweet paprika for beauty and put a spoonful of cashew mayonnaise (recipe here). By the way, bread croutons, which are always appropriate for mashed soups, can also be smeared with fragrant oil. Bon appetit!

Memo with what to eat pancakes

I honestly often forget the stuffing, which cooked pancakes, so I decided to make a post in which as in a notebook will record all of them, so as not to strain your brain each pancake)))

So here’s what I currently have (the list will be updated):

1. The most simple, loving.

• All kinds of jams/preserves,

• Honey,

• Syrup (especially maple),

• Salted caramel,

• Condensed milk + optional ground cardamom (didn’t want to include in the list, but many of her love),

• Chocolate sauce (not purchased, and melted chocolate with milk),

• Nut paste,

• Halva,

• Sour cream,

• Yogurt,

• Different cheese

• Cheese,

• Fish,

• Caviar,

• Fruit/berries.

2. Complicated sweet.

• Poppy-seed filling,

• Vanilla curd with berries, fruit or sauce of them

• Cottage cheese stuffed with nuts, dried fruit and honey/jam,

• Curd with banana/figs,

• Nut filling with dried fruit,

• Homemade Nutella and fruit

• Homemade salted caramel out of dates,

• Fried banana with chocolate and peanut butter,

• Caramelized apples with cinnamon, raisins and nuts,

• Ice cream and berries/fruit sauce

• Fruit or berry toppings on creamy-based

• Pancake cake.

3. More complicated not really sweet or not sweet.

• Cheese type sauce tzatziki,

• Cheese with herbs,

• Cheese/cream cheese with pickled/salted cucumbers and greens,

• Goat cheese and caramelized onion or roasted leeks,

• Goat cheese and spinach,

• Goat cheese, honey, nuts, thyme,

• Cottage cheese/ricotta cheese, honey/jam and nuts

• Blue cheese and pear,

• Carmelitana pear and blue cheese ice cream,

• Baked pumpkin with blue cheese and caramelized onions,

• Baked pumpkin and cream cheese

• Camembert and berry sauce

• Mozzarella and sun-dried tomatoes,

• Different humusy,

• Salmon and cream cheese,

• Herring with pickled onions and fresh Apple

• Mushroom stuffing,

• Mushroom stuffing with chicken,

• Pate and caramelized onions,

• Classic pancakes with meat

• Cheese and meat with mustard sauce

• Baked ham with creamy horseradish and pickled cucumbers,

• Duck with Hoisin sauce,

• Baked crispy bacon and maple syrup.

Let me remind you that recipe for pancakes in which to wrap the filling – here.

All my pancakes can be found in the section of breakfasts here.

The most delicious pumpkin hummus

Spicy and delicious, I love making this hummus in autumn, when pumpkin season. He looks a bit like hummus with caramelized carrots, but still make it in a separate recipe.

Ingredients:

• 300g pumpkin puree (here is the recipe how to do it),

• 300g cooked chickpeas (here are all the ways of cooking the chickpeas),

• Juice of 1 small lemon

• 4 tbsp tahini,

• 3-4 garlic cloves,

• 4-5 tbsp olive oil,

• 2-3 tsp. coriander,

• 1 tsp cumin (tastes better to do with solid, which is ground in the process of making hummus),

• 0.5 tsp. chili pepper

• Salt/pepper to taste

• Water (if needed if the hummus is too thick).

How to do:

1. Prepare pumpkin puree. I usually make lots of puree and freeze it in portions, or cook him pumpkin pancakes, cookies or cheesecake.

2. Cook the chickpeas.

3. Then all in a blender and until smooth. Details about the process of cooking and how delicious hummus to the table, wrote the recipe for classic hummus.

With sweet hummus (with carrots, bell peppers and pumpkin) I love to make this kind of Shawarma: smear the “tanned” side of the pita with hummus, throw mushrooms on top, fried with onions, garlic and soy sauce (or baked with soy sauce and garlic and onion powders), a little goat curd cheese, coriander greens, a little mint and parsley. You can also put a pickled red onion. Wrap tightly and fry in a dry pan. It turns out VERY tasty!!!

Bon appetit!

Scrambled eggs with roasted pumpkin, Gorgonzola and caramelized onions

An amazing combination of pumpkin with herbs, cheese and sweet onion can be used in many dishes. I’m doing with it, and pasta and pizza, but for Breakfast decided to use for the first time, and for good reason. This is the bomb!

First you need to make caramelized onions. I wrote the recipe here. Recommend to do a lot, because with this miracle ingredient can be cooked many delicious dishes (recipe 1, recipe 2, recipe 3).

Pumpkin is also baked a whole pan. If I have something left from cooking eggs, then make her a salad or pasta/pizza, all of which are already mentioned above.

Ingredients for scrambled eggs (1 serving):

• 1-2 eggs,

• 50g Gorgonzola cheese (you can substitute other blue cheese),

• 1 pumpkin medium size (to cut to fit the pan),

• 2 tsp dried oregano,

• 2 tsp dried minced sage or 7-10 leaves fresh.

• 3 cloves of garlic, peel, wash and crush with the flat side of a knife

• Olive oil for roasting the pumpkin – 3 tbsp (can replace with more butter or ghee),

• 2 tbsp caramelized onion,

• Salt/pepper to taste.

How to do:

1. Pumpkin wash, peel, cut into large chunks (3-4 cm), put on a baking tray with baking paper, sprinkle with herbs and garlic, drizzle with olive oil (2 tbsp), stir and bake until soft and light brown for 30-40 minutes at 180C.

2. How will the finished pumpkin, heat up a good nonstick frying pan, spread it 100g pumpkin (3-4 tbsp), onions and 1 tbsp olive oil. Warm up all together a few minutes, then pour on top of eggs in any form (fried, scrambled, omelette), spread randomly broken into pieces of cheese and fry on medium heat until cooked eggs and melt cheese.

3. Friends, this yummy highly recommend serve with a slice of whole-wheat bread, toasted.

Spice roasted pumpkin with burrata and nuts

Very quick and sophisticated appetizer that can and salad to name, as you wish.

Ingredients (for 4 servings):

• 1 small pumpkin, weighing about 1-1. 5 kg,

• 2 large or 4 small burrata (you can substitute for a “quick Breakfast”, mozzarella cheese and even goat cheese). For 1 person you will need about 50-70g cheese

• Any lettuce leaves for serving – a handful per serving

• 4 tbsp. roasted nuts (almonds, hazelnuts, walnuts, or any on your taste),

• 3 tooth. garlic

• 4 tbsp olive oil, 1 tbsp for salad leaves, 3 tbsp for roasting the pumpkin (optional can add butter 50g, he will be even tastier),

• 2-3 tbsp agave syrup/honey or any other sweetener (optional)

• 1 tbsp dried oregano,

• 2 sprigs fresh or 1 tbsp dried sage

• 1/2 tsp dry Chile flakes or powder Cayenne pepper

• 1/2 tsp sweet paprika,

•1 tsp sea salt

•½ Tsp freshly ground black pepper

• Balsamic cream and vinegar for serving.

How to do:

1. Pumpkin wash, peel and cut into segments. The slices should not be thinner than 1 cm to the outside of the pumpkin made a good sacramentalist, and inside are wet. Not Melkite. Lettuce leaves, sage wash and dry in paper towels. Garlic peel, wash and crush each clove with the flat side of a knife.

2. Spread the pumpkin on a baking tray with baking paper, pour on it all the spices and herbs, garlic, add the sweetener and butter, mix well, after massaging fully each piece and bake in the oven at 180C until the appearance of brown. I have it takes about 30 minutes, sometimes more. Depends on the oven, varieties of pumpkin and size of the pieces.

3. Ready to get a pumpkin and let it cool for just 5 minutes. At this time, tear lettuce, mix it with 1 tbsp olive oil and 1 tbsp balsamic vinegar, salt/pepper to taste.

4. Feed. Put a handful of salad on the plate, top with 5-6 slices of pumpkin, then the cheese. If you are using the burrata, then be sure to cut it and lay the cut up to the filling of straciatella it is not resulted. If you use another kind of cheese, then distribute it randomly on top. Then sprinkle each serving with at 1st.l. coarsely chopped nuts, drizzle it all with olive oil, balsamic cream and finish with leaves of sage, which by the end of baking, the idea is to turn into crispy chips.

I recommend is so that all the ingredients were present on the fork at the same time. The combination of acidity and freshness of the salad, a spicy-sweet pumpkin, creamy cheese and toasted nuts, it’s just fantastic!

Perfect pumpkin cream soup served two ways (with Gorgonzola or Parmesan croutons)

Ingredients:

2 small pumpkins (Butternut, Hokkaido, Provence or any that you like)

2 medium carrots,

2 large onions,

4 garlic cloves,

2 sticks of celery (optional, if you like it)

1 chili pepper or 1 tsp dry Cayenne pepper,

2 sprigs fresh rosemary or 2 tsp. dry seasonings,

5-6 fresh sage leaves or 0.5 teaspoon dry ground sage

1 tsp dried oregano,

1 gallon water, vegetable or chicken broth (can substitute part of the liquid milk or cream, recommend to use no more than 300 ml),

2 tbsp Apple cider vinegar

Oil for roasting vegetables (I had a mixture of ghee and olive oil),

Salt and ground black pepper to taste

Ingredients for the filing will describe below.

How to do it.

1. All vegetables to be washed. Onion cut into cubes, celery, garlic and chilli also finely chop. Pumpkin and carrots cleaned and cut into small random pieces.

2. Onions and celery saute in the pot for soup in the frying oil until Golden. Then add the chopped garlic and chili peppers, fry until fragrant about 30 seconds, then throw to the onion, the carrot, and after 5-7 minutes the pumpkin and fill it with some water/broth to the liquid closed vegetables. Simmer for 10-15 minutes until the vegetables are tender.

3. Once the vegetables are softened, add herbs (rosemary leaves, sage, oregano) and Apple cider vinegar, pushing the soup in a blender until smooth. Try, what happened, and salt/pepper to taste. If necessary, add more water/broth and spices. Once again whisk the soup, bring to a boil and immediately remove from heat.

4. I have another version of cooking the pumpkin with carrots: roasting. Pumpkin cut in half, to release the seeds, put on baking sheet cut down. Peel the carrot, cut into 2-3 pieces and put next to the pumpkin. Bake at 180-200C for about 30-40 minutes until soft. Allow the pumpkin to cool slightly, remove skins.

Then combine the fried onion, celery, Chile and garlic, roasted vegetables, all seasonings, punched in a blender, gradually adding water/broth, and finally add salt/pepper to taste. Once again whisk the soup, bring to a boil and immediately remove from heat.

Try to cook soup with different types of broths, with the addition of cream or milk to choose your perfect option. I make this soup often with vegetable broth or water and without the addition of cream.

5. Serve this soup I love in two versions:

Flow 1. With olive oil, balsamic, pumpkin seeds and croutons parmezanom.

For this flow you need unleavened whole wheat bread cut into pieces (1 piece per serving), put on top of each piece with 1 tbsp shredded cheese and bake in the oven until Golden.

Soup pour into a bowl, drizzle with olive cold-pressed oil (I like Greek) and balsamic, sprinkle a handful of roasted pumpkin seeds. For beauty can sprinkle the soup with some parsley. To eat, biting into the hot fragrant toast.

Flow 2. With melted Gorgonzola, pumpkin seeds and balsamic cream.

For this supply ladle hot soup into bowls, put in every 2-3 tbsp crumbled blue cheese, give him a little melted alone or in the convection oven/microwave. Then throw a handful of sunflower seeds, a bit of balsamic cream and enjoy!

And that I experimented and cooked this soup with white gourd Ficifolia.

The Gorgonzola you can substitute another blue cheese or goat cheese curd.

I want to draw your attention that each ingredient is very important, and in soup, and serve. For example, if you roast pumpkin seeds or use Parmesan and Gorgonzola, and other such cheeses, the taste will be less interesting. Of course be delicious, but not so elegant;)

Low carb sugar free pumpkin/apple pancakes

Traditional pancakes, I prefer to replace Apple, pumpkin, plum, carrot etc. the Principle of this recipe is similar to the cookie recipe, which I make based on Apple, carrot and pumpkinpuree.

Feature of such dishes is the inclusion in the diet more fruits/vegetables and the ability to cook them without added sugar due to the natural sweetness of fruit.

The recipe for pumpkin pancakes (about 20-25 pieces with a diameter of 8-10cm):

Ingredients.

Whole wheat flour – 100-120 g of tsz or 50/50 wheat with buckwheat flour (General flour you can and should experiment, but then its scope may vary),

Milk 250-300 ml (any, but very tasty with coconut low-fat),

Puree of pumpkin – 300 g

Egg – 3 PCs.,

Coconut oil (you can substitute any vegetable oil that you like) – 2 tbsp.

Salt – 0,5 tsp,

Ground vanilla – 1 tsp or seeds of half a vanilla pod

Cinnamon – 3 tsp,

Ground ginger 0.5 tsp.,

Nutmeg – 0.5 tsp.,

Optional zest of half an orange and half a lemon.

Spices can add any of your own. Pumpkin is very good combination of cardamom and star anise, but I don’t use them.

How to do it.

1. Pumpkin puree.

Pumpkin wash, cut in half, remove the seeds (you can leave them and very tasty bake), put the skin down and bake in the oven without adding anything. Clean the pumpkin, you can either a tablespoon, scooping the flesh straight from the rind or hands to tear off the thin skin, it depends on the variety. After that the pulp need slenderite into a puree. If required can add water. Puree the consistency should resemble very thick cream.

Also, the pumpkin can be done steamed or saute in a small amount of water and then punch in a blender. I usually bake a lot of pumpkin and then use it to make completely different meals.

2. In a blender to send pumpkin all ingredients except flour, punch and gradually add flour. Consistency should be like yogurt.

Keep in mind that if you experiment with other types of flour, the quantity will be different, do not overdo it. It is better to add gradually and watch for consistency.

Ideally, let the dough stand for 15-20 minutes, stir and then bake. This is necessary in order to test the developed gluten, which makes pastry more elastic. But if you don’t have the time to bake immediately. Especially if you use flour without gluten.

3. Fry in a pan with good nonstick coating. The pan well to heat, and then fry on a medium heat. The first batch with a drop of oil, then on a dry pan.

On the first side to fry until the pastry top is not dry, and the pancake safely, it will be easy perevernutyi on the second side for 1-2 minutes until tender.

It is important each time to stir the dough before sending the crepe in the pan. If this is not done by the end of the bake the dough on the bottom will be very tough. Pancakes are different in texture.

4. Feed.

Insanely delicious to serve these pancakes with cream cheese/sour cream/Greek yogurt and nuts pecans/walnuts, a little watering them with maple syrup and sprinkled with cinnamon. Or hazelnuts with honey instead. Well, very tasty!

But most of all I love these pancakes warmed up. Usually bake a lot at once in the evening. Part frozenand part is heated in the oven in the morning and is served as described above)

The fact that my recipe is very little flour in this recipe and the pancakes turn out a bit first. But if you give them soak overnight, then reheated, they will be just perfect. High fruits and vegetables, at least flour. Like pancake, eat, and like or not;)

If you eat the pancakes right away, I recommend them after roasting bake for 5-7 minutes at 180C, but this is optional.

The recipe for Apple pancakes (about 20-25 pieces with a diameter of 8-10cm):

Everything is by analogy with a recipe for pumpkin pancakes, but instead of pumpkin puree, I use fresh sour-sweet apples, peeled carefully from the skin, veins and seeds, and spices, use salt, vanilla and cinnamon, plus a handful of raisins. Raisins can not put, but it turns out just incredibly cool!

That is, the ingredients for Apple pancakes will be as follows:

Whole wheat flour – 100-120 g of tsz or 50/50 wheat with buckwheat flour (General flour you can and should experiment, but then its scope may vary),

Milk – 300 ml (any, but very tasty with coconut low-fat),

Fresh peeled apples – 300 g

Egg – 3 PCs.,

Coconut oil (you can substitute any vegetable oil that you like) – 2 tbsp.

Salt – 0,5 tsp,

Ground vanilla – 1 tsp or seeds of half a vanilla pod

Cinnamon – 3 tsp,

A handful of raisins.

The cooking process is the same as the pumpkin pancakes (see above), all raisins should be put in the prepared dough is the latest and mix with your hands, but do not penetrate into the blender. It needs to remain whole.

Important. For this recipe you can make delicious waffles in a waffle iron if you have it;) it Turns easier and faster!

Pumpkin carrot curry soup with coconut milk

This is probably one of my best soups, I really like it. Spicy, warming and insanely fragrant.

Ingredients for 3-4 servings.

For the soup:

300g pumpkin

300g carrots

This soup can be made only from carrots or only from pumpkin, but believe me their mix is a perfect combination of flavors;)

1-2 large onions

400 ml (1 can) coconut milk 1 tsp turmeric

1 tsp dry ginger or 30-50g fresh (grate)

2-3 tbsp. L. powder or pastes yellow curry

0.5-1 tsp cayenne pepper or to taste

1 tbsp ghee oil for frying vegetables (or vegetable for frying)

200-300 ml water / vegetable or chicken broth

Salt and pepper to taste.

For satiety and increase the amount of protein in the dish, you can add a couple of handfuls of White already cooked beans to the soup. The main thing is not to overdo it, and then the taste will not be so bright. But do not worry, it can be balanced by adding a little more spices;)

For submission:

1 lemon slice per serving

Cilantro leaves-a handful per 1 serving

Pumpkin seeds

How to do.

1. onions cut into cubes, pumpkin and carrots wash, peel and cut into small arbitrary pieces.

2. onions passeruem straight in a saucepan for soup in ghee oil until golden. After that, add ginger (if you use fresh) and fry for 1 minute, then add curry and turmeric, fry for another 1-2 minutes, then throw carrots and pumpkin to the onions, and fill everything with water/broth (it is necessary that the liquid covers the vegetables). Simmer for 10-15 minutes until the vegetables are ready.

3. as soon as the vegetables are softened, add a jar of coconut milk (leaving a little for decoration), dry ginger (if you use it) and hot pepper, and punch the soup with a blender until smooth. We try what happened and salt/pepper to taste. If necessary, add more water and spices. Once again whisk the soup, bring to a boil on low heat and immediately remove from the stove.

4. serve, drizzle with coconut milk or coconut cream, toss a pinch of pumpkin seeds or cilantro, and be sure to sprinkle with lemon juice. The soup is perfectly combined with rye grain bread. Very tasty!!!