Thursday, November 26, 2009

Pumpkin Soup


  • 1/2 kg red pumpkin / butternut
  • 2 medium sized potatoes
  • 1 onion chopped
  • 2 garlic cloves
  • 1tsp fennel seeds
  • 2 vegetable stock cubes
  • 2 tsp oil
  • salt
  • freshly grind pepper
  • parsley to garnish
  • cream or coconut milk , while serving
  • Grated Parmesan cheese
  • 4-5 bread slices.
  1. Preheat oven to 200degreeC. Roast the pumpkin, Onion, Garlic cloves in the oven until its soft. about 30-40 minutes : test with knife. and remove flesh. discard seeds.
  2. Add some bread slices while roasting the pumpkin and remove when lightly brown and crisp. Continue to cook pumpkin further.
  3. In a pot heat oil, fennel seeds ,fry well. Add peeled and chopped potatoes. cover with water and stock cubes. cook for 20-25 min or until just cooked.
  4. Than add pumpkin flesh in the mixture above.mix with a stick blender. check for seasoning and add salt and pepper if necessary. add water or vegetable stock to get desired consistency.
  5. Garnish with chopped parsley and cream or coconut milk.
  6. Serve with crispy bread topped with Parmesan cheese
  7. * Can add a hint of ginger just before blending.

Rocket Pesto

100g rocket leaves (or can also use Basil leaves)
1-2 medium sized garlic cloves
2 tbsp toasted pine nuts (or can also use Pistachio)
25g Parmesan or very dry Pecorino cheese - grated
75 ml olive oil (for lighter version, reduce the quantity of oil)

1) In a grinder add rocket leaves, pine nuts salt, garlic and grind coarsely.
2) add grated cheese
3)add oil.
The pesto will keep for a few days in the fridge stored in a well-sealed jar.
Hint: If possible use Mortar and Pestle instead of electric grinder.