My absolute favourite dinner in autumn is pumpkin and chestnut soup. It is the best thing to eat after an exhausting and cold day. I love that it tastes salty (obviously) and also a bit sweet, thanks to the chestnuts and honey.
This is a very easy recipe so you don't have to have big cooking skills!!
I hope you enjoy the soup as much as I do!!
Ingredients:
1 Pumpkin (Hokkaido)
1 big sweet potato(or 2 smaller ones)
1 Zucchini
2 potatos
3 carrots
1 cup (200 g) precooked chestnuts
1 tbsp honey
1 pinch salt and pepper
1 tsp nutmeg
1 pinch cinnamon
1 cup (200ml) coconut milk
1 cup milk (I used soymilk)
2 tbsp ground parmesan cheese
You can vary the exact amount
of the ingredients. So if you
like nutmeg (or carrots...)
for example a lot you can put
more nutmeg in your soup.
Instructions:
1. Chop up all the vegetables
2. Heat up 1.5-2 liters vegetable stock on the stove
3. Let the vegetables simmer for 25-30min (depends on the size of your vegetables)
4. Take the pot away from the heat and let it cool down a little bit
5. Remove about 1 liter of vegetable stock (There should still be some water left in the pot)
6. Add the chestnuts
7. Purée everything with a blender
8. Now add the remaining ingredients (liquids and spices)
9. Mix well
10. Enjoy!!
xxx
Claire
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