Schlagwort-Archive: pumpkin

Jerusalem Artichoke & Pumpkin Soup

8 Antworten

This week’s theme in the GFGF group is winter squash chosen by Margaret. As I already explained last year there is only the word Kürbis in German for butternut and other winter squashes. For the

Jerusalem Artichoke & Pumpkin Soup

Jerusalem Artichoke & Pumpkin Soup

I used Hokkaido. It is easy to use, because you don’t have to peel it. Jerusalem Artichoke and pumpkin or winter squash go well together. Jerusalem artichoke is considered an excellent substitute for potatoes. They are rich in inulin and fructooligosaccharides and are therefore an ideal item to include in diabetic diets.

Jerusalem Artichoke & Pumpkin Soup Topinambursuppe mit Kürbis

Yield:4 Servings

Jerusalem Artichoke & Pumpkin Soup

Jerusalem Artichoke & Pumpkin Soup: Diced pumpkin and Jerusalem artichoke cut into sticks are sautéed with onion and garlic, infused with broth, seasoned with thyme and finished with cream after cooking time.

Ingredients:

  • 300 grams of pumpkin ; Ulrike:Hokkaido, seeded, diced
  • 300 grams Jerusalem artichoke; peeled, cut into sticks
  • 1 large onion, peeled, diced
  • 1 clove garlic, peeled, diced
  • oil
  • 1,2 l vegetable broth
  • 1 small handful of fresh thyme
  • ½ l cooking cream
  • 1-2 lemons, the juice
  • salt
  • pepper

TOPPING

  • 200 grams bacon
  • 75 grams sunflower seeds
  • thyme leaves

SOURCE

978-3784356471*

modified from isnpired by:
Søren Staun Petersen
Kürbis – Harte Schale, gesunder Kern
ISBN: 978-3784356471
found at Valentinas Kochbuch

Instructions

  1. Sauté the vegetable cubes in a large pot with a little oil for about 2 minutes. Add broth and thyme and simmer until everything is soft – about 20 minutes
  2. Now pour in the cream and cook for another 1 – 2 minutes. Remove the pot from the heat and blend the soup with a hand blender until smooth. Season to taste with lemon juice, salt and pepper.
  3. Fry the bacon in a pan. When half cooked, add sunflower seeds and finish toasting all together.
  4. Serve with bacon and sunflower seeds as garnish, add some fresh thyme on top.

total time: 1 hour
preparation time: 15 minutes
cooking/baking time: 20 – 30 minutes

 
 
*=Affiliate-Link to Amazon

more recipes and entries in English

Pumpkin salad with kale

5 Antworten

This week the GFGF group cooks with pumpkin. In German we know the word squash, it has two meanings: freshly squashed juice with flesh from citrus fruits and sport. We have only the word Kürbis for butternut and other winter squashes. For the

Pumpkin salad with kale

Pumpkin salad with kale

I used Hokkaido for this – for me – unusual combination from raw and baked pumpkin and kale. It takes a bit time to prepare but it is worth the efforts.

Pumpkin salad with kale Pumpkin salad with kale

Yield: 4 servings

Pumpkin salad with kale

Pumpkin salad with kale is a delicious autumn salad with baked and raw hokkaido pumpkin. It has been a favourite in Meyer’s deli Kopenhagen. You can use orange instead of tangerine, but keep an eye on the acidity and adjust if necessary with a little honey. Eat it for lunch or as an accompaniment to game or lamb.

Zutaten

Salad

  • 1 kg hokkaido, washed, halved, seeds and soft flesh removed
  • 75 grams pumpkin seeds
  • 3 handfuls of kale
  • 4 tangerines, peeled, the fillets

Dressing

  • 100 grams sesame seeds, toasted
  • 1 teaspoon honey
  • 1 dl grape seed oil
  • 2 tangerines, the juice
  • 1 teaspoon mustard
  • ½ clove of garlic
  • 2 tablespoons lemon juice
  • 3 cm fresh ginger, peeled, finely grated
  • sea ​​salt
  • black pepper, freshly ground

SOURCE

modified by from:
Meyers

Instructions:

  1. Cut one half into wedges and toss in a bit of oil and some salt. Place them on a baking sheet with parchment paper, and bake them at 180 ° for 20-25 minutes, until tender and slightly golden at the edges. Cut the other half into very thin slices on a mandolin iron and place the slices in cold water.
  2. Rinse the pumpkin thoroughly – you do not need to peel it. Slice it with a large knife, and scrape out the kernels and the stringy offal with a tablespoon. Cut one half into boats and flip them with quite a bit of oil and a sprinkle of salt. Place them on a baking sheet with parchment paper, and bake them at 180 °/356 °F for 20-25 minutes, until tender and slightly golden at the edges. Cut the other half into very thin slices on a mandolin iron and place the slices in cold water.
  3. Turn the pumpkin seeds in a little oil and salt. Spread them out on a baking sheet with parchment paper and roast them golden in the oven at 150 °C/302 °F for 20-25 minutes.
  4. Cut the kale in small florets and put them in cold water for 20-25 minutes until crispy. Then transfer the leaves and pumpkin slices to a salad spinner or tea towel to remove excess water.
  5. Put the toasted sesame seeds in a tall container together with honey, grape seed oil, tangerine juice, mustard, garlic, lemon juice and finely grated ginger. Blend to a smooth dressing, and season with salt and pepper.
  6. Toss together baked and raw pumpkin along with kale, tangerines, dressing and pumpkin seeds. Season with salt and pepper. Add more honey and lemon juice if needed, and serve the salad.

total time: 1 hour 15 minutes
preparation time: 15 minutes
cooking/baking time: 1 hour

 
 
*=Affiliate-Link zu Amazon

Don’t miss Donna’s Pumpkin Cheesecake, Ellen’s Crustless Pumpkin Pie, Kayte’s Pumpkin – Pumpkin Streusel Muffins, Margaret’s Curried Pumpkin Soup and Peggy’s Pie