The sun is shining but it not warm enough to compete with the cold north wind. the body needs some nice warm food, local harvesting is almost finished. Lot of local products in the shops. Last time i bought small sweet Hokkaido pumpkin which local farmer's product.
Planed to make soup. little different than usual.
Roasted pumpkin, sweet potato, and paprika, onion, garlic all roasted in oven and made soup with cashew cream topping.
Ingredients:
2 sweet potatoes
1/2 Hokkaido pumpkin
1 red paprika
1 red onion
2 whole garlic bulbs
Hand-full fresh thyme and oregano from garden
2 tbsp olive oil
few parsley tops
Salt and pepper to taste.
22 cashew nuts soaked.
1 tbsp pumpkin seeds roasted
2 calendula flowers from garden.
Peeled and sliced sweet-potatoes.
Cut and peeled 1/2 pumpkin.
Made small slices of pumpkin.
Arranged them in baking tray Together with
red paprika slices, onion slices garlic cloves thyme and oregano.
Drizzled olive over the vegetables.
Sprinkled salt and pepper on them.
Baked them in preheated oven around 1/2 hour at 200 C just need little smoky taste.
Meanwhile dissolved 2 vegetable bouillon cubes in the warm water. when they got softer put them in the pan adding 1.5 cups water, it makes 2 cups of vegetable stock.
After baked removed them from oven.
removed garlic peels and herb sticks pour them in prepared vegetable bouillon water.
I rinsed baking tray which holding some extract of vegetables and poured the liquid in the pan.
Put the pan on stove and cooked 3 minutes until boiled.
Using immersion blender made smooth creamy puree.
Checked salt and pepper and cooked again util boiling.
Our soup ready.
Made fine cashew paste using a mixer.
Nice creamy cashew
First I was thinking to just drizzle when we were eating But my creativity? make food nicer don't need appetizer just see the main course and done.
Before display I wanted to try direct in the soup pan.
And here is the trial. Garnished with some roasted pumpkin seeds.
Stirred cashew cream into the soup.
And action replay.
nicer with calendula petals and parsley top.
Thank you.
