Autumn pumpkin soup

Pumpkins, pumpkins and more pumpkins this season :) I can't remember the exact type of the pumpkin I used, but it was the one which is good for soups and you can buy normally in a supermarket or even better, from a farmer :D It was already cleaned from the seeds, so I just had to peel, wash and cut it into cubes.
This soup was a result of our gardening party, which turned out to be a great idea. Our friends came to help us with the garden and we made dinner for them :) Everyone was happy in the end, and it was such a nice and natural way to bound with our friends. We are looking forward to the opportunities when we can give this favor back to them :))

This soup is very easy, basically toss everything in the pot and cook/mix together..  

Serves: many hungry tummies (around 10 portions)

What will you need :

- 500 grams of pumpkin
- 500 grams of carrots
- 3 potatoes
- 3-4 dried tomatoes
- 5 cm fresh ginger  
- water
- salt, pepper
- 1 tbs walnut oil (or pumpkin seed oil)
- 1 1/2 tbsp Tamari sauce
- 1 tbsp vegetable broth
- 2 tbsp vegetable curry
- 1 tbsp turmeric
- 1/2 tbsp cumin seeds
- 1 tsp cinnamon


Method:

1. Peel the pumpkin and cut the flesh into cubes. If you have a pumpkin with seeds inside, please remove the seeds first with a spoon. Put the flesh into a big pot.
2. Wash and peel the carrots and potatoes; cut them into bigger slices. Peel the ginger, cut it into smaller pieces and add all (carrots, potatoes and ginger) into the pot with the pumpkin waiting :)
3. Add as much water that it just covers the veggies in the pot. Turn the heat to high and wait until the soup starts boiling. Meanwhile, add the spices: vegetable broth, turmeric, cumin seeds, cinnamon, curry and salt.
4. Once the soup is boiling, reduce the heat to medium and cook for around 15 - 20 minutes, until the pumpkin becomes soft.
5. When the pumpkin is soft, turn off the heat. Add the Tamari sauce, walnut oil, dried tomatoes and pepper. Take the immersion mixer and mix the soup until smooth.
6. Top with pumpkin seeds and pumpkin seed oil, if you have at home. Serve hot...

Enjoy :))

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Zucchini zoodles with pumpkin sauce

It's autumn and it means I am making all kind of dishes using pumpkin :) I absolutely LOVE pumpkins, there are so many dishes which you can make out of them. Sauces, soups, veggie dishes, even desserts! This time I made these Zoodles (zucchini noodles) with some pumpkin sauce. The recipe is very easy, the only thing which takes a bit of time is to roast the pumpkin.

Here is what you will need:
- 1 medium pumpkin
- 1 tbsp curry
- 1 tsp turmeric
- 250 ml oat cream
- 3-4 dried tomatoes
- salt and pepper
- 1 tbsp of walnut oil
- 1 tsp apple cider vinegar
- 1 tsp tamari
- hot water 
- 2 medium zucchinis
- 2 tablespoons of sunflower seeds, a little bit of oil

 Method:

1. First, cut the pumpkin into half, then remove the seeds with a spoon and place the pumpkin to a baking dish filled with water, covering about 2-3 cm of the bottom of the pumpkin. Preheat the oven to 180° Celsius and bake the pumpkin uncovered 45-60 minutes, or until tender.
2. When the pumpkin is ready and has cooled down, scoop out the pumpkin flesh into a mixing bowl. Discard the skin.
3. Add the spices (curry, turmeric, salt and pepper), tamari, walnut oil, apple cider vinegar, dried tomatoes and oat cream to the mixing bowl. Start mixing everything together using an immersion mixer, while adding as much water as you need to get a similar consistency as in the picture (not too liquidy but not too solid, something in between).
4. Spiral the zucchinis with a spiralizer. If you don't have one, you can use a simple potato peeler to get thin slices :) If you like, just use normal pasta :)
5. Heat a tiny bit of oil (I use coconut oil) in a pan to medium heat, add the sunflower seeds and roast until the seeds become golden. 
6. Assemble the dish by placing the Zoodles in the middle of the plate, adding the pumpkin sauce . Top with the roasted sunflower seeds.

   Enjoy :-)

Pumpkin soup with Mr. and Mrs. pumpkin

Autumn is all about pumpkins :) I love their beautiful colours, and variety. In Switzerland there are stands with lots of pumpkins from small to big, for decorating or eating. One can stop by anytime, pick up a pumpkin and leave the money in the money box. I find this trust in Switzerland great, I don't think it would work in many other countries :)

Pumpkins are easy to prepare and give delicious meal for the whole family :) I like to roast them or make a soup out of them. Using warming spices such as nutmeg, cumin, cloves gives a warming, comfy and comforting feeling.

What will you need: 

- 1 medium pumpkin

- 1 tbsp coconut or olive oil

- 3 small onions

- 2 medium sweet potatoes, cubed

- 2 cloves of garlic, finely chopped

- 3-4 cm ginger, finely chopped

- 1/2 tsp turmeric

- 1/2 tsp cumin

- 1/2 tsp coriander

- 1/2 tsp white pepper

- 1/2 pumpkin pie spice (optional)

- 2 tsp curry

- 2 tbsp sea salt

- about 3 cups vegetable stock

- a pinch of nutmeg

• First, cut the pumpkin into half, then remove the seeds with a spoon and place the pumpkin to a baking dish filled with water, covering about 2-3 cm of the bottom of the pumpkin. Preheat the oven to 180° Celsius and bake the pumpkin uncovered 45-60 minutes, or until tender.
  

• Let the pumpkin cool and then remove the flesh. Discard the skin.
• Heat a bigger pot over medium heat and add the oil. Add the onion, cubed sweet potatoes, garlic and ginger. Saute for about 10 minutes, until onions are translucent and vegetables become softer.
• Add the spices (turmeric, cumin, coriander, white pepper, pumpkin pie spice (if used) and saute for about a minute.
• Add the pumpkin flesh and the vegetable stock. You can add more water, if you would like a more liquid consistency. Bring to a boil and then lower the heat and simmer, covered for about 15 minutes.
• Pureé the soup using an immersion blender or a regular blender until smooth and cream.
• Add salt and nutmeg according to taste.
• Garnish with fresh herbs, roasted pumpkin seeds, or sprinkle of nutmeg.

Enjoy :)