November 6, 2012

Pumpkin Soup and hearty puff pastries

I spent this year's Halloween with Mr.B and his mom. She decided to make a pumpkin soup with some puff pastries. I wanted to get to know the recipes and decided to help her/get in the way with my camera :)


She allowed me to share the recipe and I hope you all like it!


Ingrediences for the soup:
  • 500 g Butternut or Hokkaido Pumpkin 
  • 1 onion
  • 2Tblsp Butter
  • 150g sour cream
  • Salt, curry & Pepper
  • sunflower seeds
  • 2 big carrots
  • 300ml vegetable broth
First of all, start by cutting or hollowing the pumpkin. We used a hokkaido, but I think a Butternut would work as well. If the pumpkin is very small, then you can also add the peel. Also cut the carrots into small squares. The onion needs to be cut as well and with the butter should be fried in the pot. Later add the pumpkin pieces, the carrots and start cooking everything. It quickly needs liquid. Add the broth and boil everything for about 20 minutes on medium heat.


After boiling for 20 minutes, the contents of the pot need to be seasoned with salt and pepper. Some also add curry to the mix and puree it all with a blender. To finalize the soup, add 100ml of sour cream. The other 50ml will be used as a topping when served. 


We also added some fried seeds. In our case a seed mix, but sunflower seeds also work just fine! fry them with or without oil. It depends on how roasted you like them.


Et voilà!

Ingrediences for the puff pastries:
  • 1 red pepper
  • 4 medium tomatoes
  • 100g goat cream cheese 
  • 5Tblsp green pesto
  • basil leaves for decoration
  • plum jam/butter
  • frozen or fresh puff paste
  • Salt & Pepper
Instead of just serving the soup with some bread or fresh rolls, we decided to make something special. We roughly used a recipe by a German cook named Tim Mälzer. Peel the tomatoes (we put them in a bowl of hot water to get the peel off easily) and cut them into small pieces. As Mr. B doesn't like tomatoes, we made some pastries with pepper for him. We also cut the peppers and fried those with a bit of oil for several minutes to make them soft. Season the peppers and the tomatoes with salt and pepper. 


Take out the puff paste from the freezer or unroll the fresh dough. Cut it into square pieces. Each piece needs to be scored slightly with a knife in a circular form. Be sure to start about half to one cm away from the edge and don't cut to the bottom of the dough. Add a spoon of plum butter. Pre-heat the oven at 200 degrees.


Then add the tomatoes and peppers on top of the pastries. Each also put a big table spoon of goat cream cheese on top and drizzle some olive oil over the pastry.  


Bake them in the oven at 200 degrees for about 20 minutes.


For serving, add a basil leaf or a small splash of green pesto! Et bon appetit! Hope you enjoy the recipe.



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