Halloween is soon coming up and I have of course prepared with pumpkins. I am far from having the same amount of Halloween decoration as my neighbours have in their yards. I will do my Jack-o-lantern faces this week and our Halloween costumes. Non of these things would have taken place if we wouldn’t have lived in USA.
I love soup. It is the pumpkin month so decided to make a pumpkin soup. This one is made out of butternut squash, but you can use the pumpkin you prefer. This recipe is also vegan, but you can replace the soya cream with cream or milk if you prefer.
Ingredients (4 pers):
- 1 butternut squash (around 1lb)
- 2 tbsp olive oil
- 2 garlic cloves
- 1 onion
- 1 1/2 cup water
- 1 tsp curry
- 1 tsp turmeric
- 2 tsp grated ginger
- 1 cup soya cream
- salt and pepper
Roasted carrot slices
- 3-5 carrots
- 1 tbsp olive oil
- 1/2 tsp curry
Start with peeling the butternut squash and cut it into smaller pieces. Peel and cut the garlic and onion in small pieces. Add the olive oil into a pot and thereafter add the garlic and onion. Fry on medium heat until the onion gets transparent in the color. Then add the butternut squash pieces into the pot. Let the squash fry on medium temperature for approximately 10 minutes. Stir every now and then. Add the water and let it simmer for 20 minutes. Add curry, turmeric and ginger. Use a mixer or hand mixer to mix the soup really smooth. Add the soya cream, stir and taste off with salt and pepper.
Peel the carrots with a potato peeler. Use the some peeler to slice the carrots in thin slices. Heat a pan with olive oil. Add the carrot slices and the curry. Fry on medium heat and stir until the carrot slices are getting a crispy surface and golden color.
Serve the soup topped with carrot slices and with some drops of yoghurt, roasted pumpkin seeds and some fresh bread.
My plate is from Danish “Broste Copenhagen”.