Ingredients:
- 1.1 lbs (500 g) fresh Hokkaido pumpkin (or other type),
- 1 onion,
- 2 ½ cups (600 ml) milk,
- ¼ tsp ground nutmeg,
- ¾ cup (200 ml) sour cream (or crème fraîche),
- 1 tbsp (10 g) roasted pumpkin seeds,
- Salt to taste.
Preparation:
Wash the pumpkin, remove the seeds and peel, and cut the flesh into ¾-inch (2 cm) cubes. Place the pumpkin cubes in a pot, add a whole onion (make a shallow cross-cut in it to help release the flavor without it falling apart), sprinkle with nutmeg and salt, and pour in the milk.
Bring to a boil, then simmer on low heat for about 15 minutes. Remove from heat, take out the onion, and use an immersion blender to puree the soup until smooth. Stir in the sour cream, mixing well to avoid lumps.
Pour the creamy soup into bowls, garnish with a dollop of whipped cream if desired, sprinkle with roasted pumpkin seeds, and serve.
Chickpea and Barley Soup
Ingredients:
- 2 tbsp whole wheat flour,
- 3 tbsp sunflower oil,
- ¾ cup (200 ml) thick tomato puree,
- ½ cup (100 ml) vegetable broth,
- 1 cup (200 g) cooked chickpeas,
- ¾ cup (150 g) cooked barley,
- 2 pinches dried basil,
- Salt to taste.
Preparation:
Lightly toast the flour in sunflower oil over low heat. Add the tomato puree and warm broth. Once the soup comes to a boil, add the barley and chickpeas, and more water if needed.
Simmer for another 10 minutes, season with salt and basil, and let it sit for a bit so the flavors can blend before serving.
