Pumpkin Soup

I love pumpkins and now that they are in season, I get them as often as I can. I saw this recipe and had to try it out. Turned out really good.

Slightly adjusted version of the original recipe from Caveman and A Modern Woman blog

Pumpkin Soup

Ingredients:
1 large onion

6 cloves of garlic

6 medium-sized carrots

1 pumpkin. Any pumpkin or squash will be fine

1 tsp Chili flakes

1 L chicken or veg stock

dried coriander

cumin

paprika

black pepper

Cooking Method:

Chop the onion and garlic and lightly sauté in olive oil. Cut the lid of the pumpkin off and ‘Dig’ the flesh out with a spoon/knife combo.
Discard the seeds and stringy part and reserve the ‘bowl’ for serving if desired.

Add the pumpkin flesh and chopped carrots to the onion and garlic and spices.

Allow to brown for a few mins before adding the stock. Simmer for 20 – 30 mins stirring occasionally then blend the soup in a processor until its smooth.

Serve in the reserved pumpkin bowl with a splash full fat milk or cream in the middle to add that velvety texture.

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Spanish lentil

I got this recipe from a Spanish cooking show a long time ago. Especially perfect for fall and winter.

Spanish Lentil

 

1 Onion

1 Red pepper

Dice small and cook on medium to low heat in frying pan with oil until soft. Add salt to help avoid burning.

In a separate pot add:

2 carrots

2 potatoes

bay leaf

1 cup chorizo 

1/2 cup jamon serrano

1/4 cup parsley

pepper

salt

saffron

optional: dash of red wine and/or pinch of ground cloves

Chop potatoes medium and carrots small so they will cook evenly. Substitute any kind of sausage for the chorizo and cured ham lunch meat or proscuitto for the jamon serrano .

When potatoes and carrots are almost cooked add a can/bottle of cooked lentils to the pot. I always rinse mine. Add the onion and red pepper mixture to pot. Cook down till everything is done. Serve with crusty french bread.

*If using dried lentils- rinse and pick over the lentils, add them to a pot with the chorizo, jamon serrano, bay leaf and spices. When nearly ready add potatoes and carrots. When vegetables are ready add onion and red pepper mixture to the pot.

Cold Cous Cous Salad

Cous Cous is the national dish of Morocco and we love it in our house. We make it the traditional way a lot but I really like making cold salads from the plain cous cous… Here´s a recipe I made last night:

 

 

Cold Cous Cous Salad

2 cups cooked plain cous cous

1 cup kidney beans

1 tomatoe diced small

1/2 cup chopped fresh parsley

olive oil

vinegar

lemon juice

salt

Make the cous cous and let it cool. Add all ingredients to a bowl. Add vinegar, oil, and salt to taste.

Of course you can vary this for what you have in your kitchen. Any kind of bean, add other veggies such as cucumber or charred red pepper. I love using lots of parsley in salads. If I ever find I am out of lettuce I mix together any veggies, legumes, rice or cous cous and 1-2 cups of parsley and/or cilantro.