It is slowly getting colder outside, Autum is coming… This soup is perfect for a light dinner that will warm you up!

You can find the recipe in the magazine by following this link: https://issuu.com/home-lifestyle/docs/hl59/158

Delicious Pumpkin Soup 6 servings.

• • • • • • • 1 whole Pumpkin
            • 4 Carrots
            • 1 Parsnip
            • 4 Scallops Onions
            • 4 cloves of Garlic
            • 1 cup of dry White Wine
            • 1 liter of Vegetable or Chicken stock
            • 2 dl. Cream
            •  1 dl. Sour Cream
            • Virgin Olive Oil
            • Flake Salt & molded Pepper
            • Fresh twigs of Thyme
            • Fennel seeds
            • Your favorite Chili spices
            • 200 gr. Pumpkin seeds

Now the Fall is getting closer, its season for colder days, Halloween, Pumpkins & of cause the recipe for this delicious Pumpkin Soup.

Toast the pumpkin seeds with a large spoonful of flake salt on a dry frying pan at pretty high temperature for a few minutes until they start to get golden. Keep an eye on them the whole time so they don’t end up behaving like popcorn.

Open the pumpkin into two large pieces and remove all the seed with a spoon, then mark squares in the pumpkin meat with a sharp knife.

Put the pumpkins in an ovenproof dish with the garlic on top, pour a little olive oil over and sprinkle with all the spices. Bake in the oven for approx. 30 minutes at 200 degrees.

Chop the rest of the vegetables into smaller pieces and toast them in a pan with a little olive oil, pour the white wine over and reduce the liquid to half. Pour the stock and the cream over and let it cook at medium heat until all the vegetables are tender.

Take the pumpkin out of the oven and let it cool for a few minutes before removing all the Pumpkin meat from the shell. Bring the pumpkin meat, the vegetables and its liquid into a blender and blend it until its soft and creamy.

Serve the soup in a bowl and top it before serving with a spoon of Sour creme, Salt-roasted Pumpkin seeds and a couple of fresh Thyme twigs. As a side dish, serve the delicious homemade Beer Bread, which of course is filled with pumpkin seeds for this delicious soup.

It can be made the day before, if you do not want to be in the kitchen when guests arrive. In our family, we often invite guests to “second-day soup”, as the taste is more intense the day after.

Enjoy

Helle Barlebo, Chili Gourmet Catering

Helle’s Beer-bread

• • • • • • • 25 gr. Yeast
            • 1 spoonful of salt
            • 1 tbsp. Cane Sugar
            • 2½ dl. Beer
            • 2½ dl. Water
            • 75 ml. Oil
            • 250 gr. Durum flour
            • 500 gr. Wheat flour (or less!)

Mix the yeast, salt and cane sugar in an overly large bowl and stir with a wooden spoon. Then add to the beer, water and oil. Mix the two types of flour and add them in the mass a bit at a time while stirring gently.

 Add one of your favorites as for example; Roasted pine nuts, pumpkin seeds, sunflower seeds, walnuts, chopped sun-dried tomatoes, olives, etc.

 The dough should still be sticky. Cover it with transparent film and leave in the fridge overnight. Be aware that the dough raises a lot, so make sure your bowl is a lot bigger than the dough, so you don’t get dough all over your fridge.

 Prior to baking, bread or buns are formed with a wooden spoon directly from the bowl, as the dough is rather sticky still. You can also use a ryebread-form with baking paper. The more sticky, the better the bread!

 Bake at 200 degrees until it is golden and hollow when you knock at the bottom of bread.

 Enjoy,
Helle