Zizi's Adventures - Real Food, Real Stories

Creamy Pumpkin Soup

by

I found this soup’s recipe on a Hungarian food blog. I cooked it and I fell in love with it. When the weather is cold and wet I love to make soup. This pumpkin soup’s with its orange colour and delicious flavor definitely heats up your body and soul.

Creamy Pumpkin Soup

Ingredients (serves 4)

– 1000 g butternut squash
– 1 large potato, peeled and diced
– 1 medium apple, peeled, deseeded and diced
– 1 medium onion, chopped
– 2-3 tablespoons honey
– 2 low salt vegetable stock cubes
– 1200 ml water
– 100-200 ml oat cream (you can use cream too)
– 50 g butter
– 1 tablespoon olive oil
– 1 teaspoon thyme leaves
– salt, pepper
– nutmeg

Method

Preheat the oven to 180C (350F). Cut the butternut squash in half length ways. Scoop the seeds out of the squash with a spoon. Drizzle the squash with olive oil and season with salt and pepper. Bake in the oven for 60 minutes or until the squash is soft. Then allow to cool.

In a large pot saute the onion with the thyme on the butter over medium heat for 5 minutes. Add honey and stir over low heat for 2 minutes. Add the stock cubes, the water and the diced potato and apple. Cook over medium heat until the potato and apple are tender (about 10-15 minutes). Scoop the soft flesh of the squash out of the skin and add to the pot. Season with salt, pepper and freshly grated nutmeg. Use a hand blender to whizz the soup until smooth. Add the cream and cook for another 5 minutes over medium heat. Serve the soup with toast goat cheese on top.

Fusilli with Butternut Squash, Leek and Rosemary Cream Sauce

by

This is an easy, quick recipe I made after a Saturday morning farmers market visit. I. and I have our Saturday morning routine: early morning market, then a cappuccino and croissant treat at one of our favorite cafe and a delicius, yummie, quick lunch at home. And usually a well deserved Saturday afternoon nap… 🙂

What do you do on Saturday mornings? 


Fusilli with Butternut Squash, Leek and Rosemary Cream Sauce

Ingredients (serves 2)

– half of a small sized butternut squash
– half of a leek (white part), chopped
– 3 cloves garlic, chopped
– 200 ml oat cream (you can use cream too)
– 1 sprig rosemary, leaves chopped
– 250 g fusilli
– 100 g goat cheese
– 2 tablespoons olive oil
– 1/2 teaspoon freshly grated nutmeg
– salt, pepper

Method

Preheat the oven to 180C (350F). Cut the butternut squash in half length ways. Scoop the seeds out of the squash with a spoon. Drizzle the squash with olive oil and season with salt and pepper. Bake in the oven for 60 minutes or until the vegetables are soft. Then allow to cool. Use only one half to make this meal. From the other half make pumpkin soup.

Heat the olive oil in a pan. Add chopped leek and garlic and saute for 5 minutes. Scoop the soft flesh of the squash out of the skin and add to the pan. Season with salt, pepper, the rosemary and the nutmeg. Add the cream, mix until combine and cook for another 5 minutes over medium heat. Meanwhile cook your pasta al dente in salted water according to package’s directions. Drain and set aside. In the pan mix together the cooked fusilli with the butternut squash creamy sauce. Serve with crumbled goat cheese on top. Yum!