I have to start this post saying that in my life I never eat pumpkin! I started more or less 3 months ago when I bought one as I often saw it in many recipes and post in the web and I decided to try.
From that moment I completely fall in love with pumpkin, with its sweet taste and its soft consistency. You can use it for many different recipes, sweet and salty, it adds to the dishes an amazing taste and color! My favorite recipe with pumpkin is the soup, which I do in different variants (with potatoes, with carrots or chestnuts) but the best for me is the one with potatoes.
From that moment I completely fall in love with pumpkin, with its sweet taste and its soft consistency. You can use it for many different recipes, sweet and salty, it adds to the dishes an amazing taste and color! My favorite recipe with pumpkin is the soup, which I do in different variants (with potatoes, with carrots or chestnuts) but the best for me is the one with potatoes.
Ingredients:
Half butternut pumpkin
1 medium potato
A handful of mushrooms
50 gr of boiled chickpeas
Pepper
Basil
1 teaspoon of Curcuma
Half butternut pumpkin
1 medium potato
A handful of mushrooms
50 gr of boiled chickpeas
Pepper
Basil
1 teaspoon of Curcuma
Method:
Pell the Pumpkin and the potato and cut them in small pieces. Cook them in a pot with a bit of water for 15 minutes, till they are very soft. Add the curcuma and the pepper and mix with an immersion blender till you obtain a soup consistency. Add water if it is too thick. Keep cooking over a very low heat.
Cook the mushrooms and the chickpeas in a hot pan over a high heat for 5 minutes, till they are a little bit burned and crunchy. Serve the soup and top it with the chickpeas and mushrooms, add the basil and Enjoy!
Pell the Pumpkin and the potato and cut them in small pieces. Cook them in a pot with a bit of water for 15 minutes, till they are very soft. Add the curcuma and the pepper and mix with an immersion blender till you obtain a soup consistency. Add water if it is too thick. Keep cooking over a very low heat.
Cook the mushrooms and the chickpeas in a hot pan over a high heat for 5 minutes, till they are a little bit burned and crunchy. Serve the soup and top it with the chickpeas and mushrooms, add the basil and Enjoy!