Pumpkin soup, pumpkin puree, I can’t resist 😅

My family associates me with courgettes and pumpkin, although I’m much more than that🙃.

A ‘normal’ sized pumkin weighs easily more than 3 kilograms. Once I start one, I have to continue because I know that frozen ready made food isn’t my thing anymore ( it used to be different).

Slice the pumpkin in manageable portions. Remove the seeds. Put in a large oven dish. Spread some olive oil. Cover with aluminium foil. Bake at 200° for at least 1h, until tender.

I’ll use 3/4 for the soup and 1/4 will wait a couple of days in the fridge for the puree ( to avoid comments).

Pumkin soup has lots of different varieties. Heat a large pan with a large drizzle of oliveoil. Chop 1 huge white onion, 4 garlic cloves and 1 chili. Bake and stir. Remove the skin from the pumpkin( sometimes I use everything). Add the pumpkin meat to the pan. Add 1 table spoon of cumin seeds, 1 table spoon of dried basil and 1 large table spoon of garam masala. Bake and stir. Add 2 liters of vegetal stock (powder). Allow to simmer for approximately 30 mins (until the onion is tender). Stop the fire. Mix. Taste, add pepper and salt. Perfect in between.

What about the puree?

Boil 500 grams of potatoes in salted water seasoned with a bay leaf. Once tender, drain. Mix potatoes with the pumkin (almost 700 grams). Add 100 grams of mascarpone, 2 teaspoons of raz el hanout, fresh chopped basil, pepper and salt.

Clean 500 grams of fresh spinach. Chop 4 garlic cloves. Heat a pan with some butter. Add the garlic and the drained spinach. Bake until the spinach is al dente. Add pepper and salt.

Oil a medium sized oven dish. Spread 1/2 of the puree, then the spinach, then another layer of puree. Mix 30 grams of almond flour with 30 grams of grated parmesan. Spread on the puree.

Bake in the oven at 180° for 30 minutes.

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