Tag: easy recipe

Roasted Pumpkin Soup

pumpkin-soupAs some of you may already know, I have been turning a blind eye to the end of summer. I had my first pumpkin spice latte yesterday (no, not the sugar explosions from that well-known coffee place, but my own), and I’ve already baked with my homegrown apples twice. What I haven’t done is put away the summer clothes just yet, but there was an unmistakable chill in the air today that gently whispered a dress probably hadn’t been the best option. A chill that also reminded me it was finally time to turn that pumpkin I had purchased a week ago into the first real autumnal soup of the season.
I love pumpkin soup and have many different recipes. The one I made today, however, is probably the easiest of them all. You simply roast your pumpkin with red onions, garlic and spices, add some broth and blitz in a blender. That’s all! Hardly work — tons of flavor, as roasting is known to do.
Here’s the recipe:

Roasted Pumpkin Soup
Serves 3-4

  • 1 small pumpkin, peeled and chopped
  • 4 small red onions, peeled and cut into sections
  • 3 cloves of garlic, sliced
  • 1 tsp dried cumin
  • 1/2 tsp dried coriander
  • 1/2 tsp dried curcuma
  • fleur de sel
  • freshly-cracked pepper
  • 3 tbsps olive oil
  • 600 ml hot vegetable stock

Preheat the oven to 200C. In a baking tray, mix the pumpkin, red onion, garlic, spices, salt and pepper and oil. Roast for 40 minutes (stirring once) until nice and soft. Blitz the vegetables and stock in a blender; you may have to do this in batches. Serve with fresh pepper and a drizzle of olive oil.

Garlic Chicken with Olives and Lemon

garlic chickenI came up with this wonderfull tasty chicken dish today, and it was so, so good. The recipe calls for boneless chicken thighs which are really tender. I served the chicken with white rice and green peas, but I think mashed potatoes would also do a fantastic job at absorbing the fragrant pan juices.
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