Any Kind of Pumpkin Soup with Parsley and Pumpkin Seed Pesto. Polievka z bárz-akej tekvice s pestom z petržlenovej vňatky.

 

 

 

You look at a pumpkin or a squash and you smile. That beautiful orange colour is like a little fire that makes you adore autumn and winter days. Because no matter what the weather, you can come home on a cold evening, roast some gorgeous pumpkin or squash, blitz everything up and have a mugful of such a beautiful and nourishing bowl of soup that you can sip on.  Plus, grandpa´s knitted worn out sweather is a must.

Ever since I´ve started living with my boy, this kind of soups have been our way to go when we needed to tickle our tastebuds on grey and cold days. I use all kind of vegetables that we roast and then blitz with spices, stocks, coconut milk – whatever there is to hand. This is the basic one I stick to, because to be honest, we love it. We love the simplicity, the creaminess, the beautiful caramel-y sweetness of roasted pumpkin, the richness of coconut milk and that lovely warming spices which make the soup irresistible. And it is so easy! Give it a go, experiment with different vegetables, try using spices you love and make it your own.

Because I love texture in my soups, I top up my soups with a ridiculous amount of toppings to make it fun, nutritious and tasty. Here, I am giving you a recipe for a beautiful pesto made out of toasted pumpkin seeds and parsley, that appears to be the perfect partner for this soup. Go wild with the topping, don´t be shy to make a complete meal out of a beautiful and humble soup.

Ideas for a very tasty soup

– use root vegetables like carrots and parsnips, celeriac, sweet potatoes, any pumpkin you have got or different squashes

– for extra creaminess, blend in some coconut milk or coconut cream, a few potatoes, cooked beans like chickpeas, butter beans, cannellini beans or red lentils

– always try to balance out the sweetness of your soup with something acidic like apple cider vinegar or lemon juice

– use spices you love – turmeric, cumin, ground coriander and coriander seeds, nigella seeds, harrisa spice or harrisa paste, paprika, garam masala.. there are endless possibilities :-)

– top up your soup with interesting ingredients to make it even more nutritious, colorful and fun; go for cooked beans and pulses, sprouts, pestos, poached egg, toasted nuts and seeds, cooked grains mixed with herbs, olive oil, salt, pepper and lemon juice; crumble over you favourite cheese or make croutons out of sourdough bread (or bread of your choice) and sprinkle it on top of the soup.. well, after naming these, I might go and pour myself another mugful full of the soup…so if you´ll excuse me, I am off sipping on this gorgeousness.

Any kind of Pumpkin Soup with Parsley and Pumpkin Seed Pesto

1 pumpkin or squash of your choice
1 large onion (or 2 small)
4 garlic cloves
2 tbls coconut oil, butter or ghee
2 tsp ground turmeric (or more to taste)
1 tablespoon coriander seeds, bashed in a pestle and mortar
lemon juice or apple cider vinegar to taste (a few splashes)
vegetable stock (something about 1 litre)
salt and pepper to taste
chickpeas, butter beans or cannellini beans (optional)

Everything is simple except cutting the pumpkin. So get your muscles ready.

Line a baking sheet with baking paper. Preheat theoven to 200°C.

Cut your pumpkin or squash, peel (organic hokkaido pumpkin and organic butternut squash don´t need to be peeled as their skin gets beautifully soft once baked.)

Put the cubed squash or pumpkin on your tray. Peel the onion, cut into big chunks and add on a tray.

Add garlic in its skin. Drizzle everything with coconut oil, butter or ghee. Sprinkle with sea salt and pepper and using your fingers, pamper your vegetables-massage the oil into them. Put to the oven and roast the vegetables until soft and starting to caramelise. This should take something around 20-30 minutes.

Now you have time to relax, read a book or make a pesto that will compliment zour golden soup.

When the vegetables are ready, take them out of the oven. Peel the garlic.

Put a big pan over a medium heat. Add little coconut oil, butter or ghee. Add your coriander seeds and toast them until fragrant. Then add your vegetables to the pan alongside 2 cups of your vegetable stock. Add turmeric and – blend. Blend until thick and creamy. Add more stock to reach the desired consistency. Taste, adjust seasoning. Balance the flavour out with blending in some apple cider vinegar or lemon juice. For an additional boost of proteins and extra creaminess, blend in chickpeas or other white beans of your choice.

Serve with parsley pesto and more cooked beans on top. Sprinkle with pepper and chilli flakes.
Enjoy on a cold day.

Parsley and Pumpkin Seed Pesto

2 large handfuls of beautiful, fresh parsley leaves
1/2 cup toasted pumpkin seeds
1 garlic clove
juice of 1/2 lemon
sea salt
pepper
1/3 cup of very good olive oil (or more to get the desired consistency)

Put your parsley leaves, pumpkin seeds, garlic, lemon juice, salt and pepper into a food processor and blend.
Start adding your olive oil until a thick paste forms. If you want to thin it out, add more olive oil. If you prefer having your pesto quite thick, yiou are done. Taste and adjust the seasoning.

You could also add some parmesan cheese into the pesto if you´d like. Simply blen in some grated parmesan-about 1/3 cup. If using the cheese, be careful with using the salt as parmsan cheese is salty enough already.

Store in an air-tight glass jar in the fridge for up to a week. Or pour a bit more olive oil on top of the pesto, secure tightly and freeze until needed.

——–

Ked sa pozriete na tu krasnu oranzovo-sytu farbu tekvice, citite v sebe teplo a hned sa usmejete aka nadhera je schopna narast zo zeme. Ta uzasna farba je ako maly ziarivy ohen, ktory vas donuti zboznovat farby jesene spolu s chlydnymi vecerami. Pretoze nech je pocasie ake chce, pridete domov vyzimeni po dlhej prechadzke (alebo sa vratite domov z roboty, cely premoceny lebo na ceste domov vas zastihol otrasne silny dazd), upeciete si v rure nadhernu zeleninu, vsetko spolu nakoniec vymixujete na hladucky krem a potom si uz mozete vychutnat vybornu polievku, lyzicu po lyzici. A, ak na seba mozete navliect starkeho vytahany sveter z druhej svetovej, tym lepsie. Starajte sa o seba nech vam je dobre a teplucko!

Odkedy som yacala byvat s mojim chlapcom, takato polievocka je u nas na zozname tych top jedal, na ktoru mame vzdy chut. Supneme na rury krasnu korenovu zeleninu, ktoru nam chladnicka da, vsetko to upecieme, okorenine zaujimavymi koreninami, vymixujeme s vyvarom alebo kokosovym mliekom, navrch slavnostne nakopime co sa da, pokvapkame olivovym olejom a jedna z tch najkomfortnejsich veceri je na svete. V jednoduchosti je krasa a verim, ze si tuto jednoduchost zamilujete aj vy.

Ja si vzdy na kremove polievky naukladam smiesne mnozstvo vsetkeho, co mi tu polievku moze zkraslit, zfarebnit a co mi moze polievocku poslat do vitaminovych vysin. Je naozaj dobrodruzstvo mat jednu polievku a prisposobit si ju podla nalady, chute.

Tu vam ponukam recept na uuuzasne pesto z petrzlenovej vnatky a jemne opecenych tekvicovych semiacok, ktore je pre tuto polievku ako stvorene. Doplna ju o nadhernu zelenu farbu a sviezu chut.

Napady na skvelu polievku

– pouzite hocijaku korenovu zeleninu aka sa vam doma povaluje, vsetko od mrkvy, petrzlenu, zeleru, sladkeho zemiakuay po akukolvek tekvicu co okolo seba najdete

– aby ste mali polievocku zamatvovo kremovu, pomixujte do nej kokosove mlieko alebo kokosovy krem, zopar uvarenych zemiakov alebo uvarene fazulky – napriklad maslove fazulky, cicer, bielu fazulu alebo cervenu sosovicu

– polievku mozete uvarit uplne svojej chuti, takze len vy rozhodujete ake koreniny pouzijete – vskusajte koriander, kurkumu, rascu, kardamom, cili, harrisa pastu, papriku, indicke koreniny garam masala.. zapojte fantaziu :)

– hotovu nadheru nalejte do misiek, flasticiek alebo salok a zahrajte sa na umelcov – polievku si ´vyzdobte´ vsetkym, co polievku vyzdvihne nutricne, farbou a chutou do vyyysin – na vrch pridajte par lyzic uvarenych strukovin,  rozne vyhonky a klicky, domace pesto, ´stratene´ vajicko, opecene semiacka a oriesky, uvarene obilniny zmiesane s olivovym olejom, citronovou stavou, solou a korenim, kusky namrveneho syra ako je napriklad feta, opeceny kvaskovy chlebik pokrajany na krutonky..vidite, ze chutnych variacii je neurekom..popri tom vymenovavani kadecoho dobreho mi akosi prehladlo-uz si aj naberam dalsiu misku tejto slnecnej nadhery;  takze ak ma ospravedlnite, idem sa venovat mojej plnej miske.

Polievka z bárz-akej tekvice s pestom z petržlenovej vňatky

1 tekvica akehokolvek druhu (maslova tekvica, hokkaido..)
1 velka cibula (alebo dve mensie)
4 struciky cesnaku, mozte pouzit aj celu hlavicku cesnaku (neosupane)
2 lyzice kokosoveho oleja, masla alebo ghee
2 lyzicky mletej kurkumy (alebo viac podla chuti)
1 lyzica koriandrovych semiacok, podrtenych v maziariku
zeleninovy vyvar (asi tak 1 liter)
citronova stava alebo jablcny ocot (podla chuti)
morska sol a korenie podla chuti
cicer, maslove fazulky, cennellini alebo ine fazulky (moze byt, nemusi)

Vsetko je velmi jednoduche az na krajanie tekvice. Na to si budete musiet zavolat nejaku pomocnu ruku. :)

Pripravte si pekac na pecenie, vylozte ho papierom na pecenie.

Potom uz nakrajanu tekvicu len osupte (ak mate organicku hokkaido alebo maslovu tekvicu, supku mozete nehat, pretoze po upeceni nadherne zmakne). Nakrajajte na kococky a pridajte na pekac.

Pridajte aj osupanu a na velke kusy nakrajanu cibulu. Plus vas neolupany cesnak.
Vsetko posolte a pokorente, polejte kokosakom, maslom alebo ghee a doprajte vasej zelenine trosku ´spa´ chvilky – riadne zeleninku vymasirujte.

Vlozte do predhriatej rury a pecte do makka. Malo by to trvat nieco okolo 20-30 minut a zeleninka by mala zacat karamelizovat a vonat.

Vo velkom hrnci si roztopte trosku masla alebo kokosoveho oleja a oprazte na nom podrtene koriandrove semiacka, dokym nezacnu krasne vonat. pridajte vasu zeleninu a asi polovicku vyvaru.
Pridajte mletu kurkumu a vymixujte do hladka. Ak sa vam bude zdat polievka husta, prilejte do nej viac vyvaru az dokym nebudete s vysledkom spokojni. Pre doplnenie extra jemnosti do polievky pridajte aj nejaku fazulku bielej farby a znova pomixujte. Ochutnajte a dochutte podla chuti. Pridajte viac soli alebo korenia ak treba a sladkost polievky vybalancujte par splechmi jablcneho octu alebo citronovou stavou. Vsetko podla chuti :)

Servirujte v salockach v chladne a tmave dni s nejakou tou fazulkou navrchu, dozdobene pestom, chilli vlockami a korenim.
Na zdravie! :)

Pesto z petržlenovej vňate a tekvicových semiačok 

2 velke hrste listkov z petrzlenovej vnate
1/2 salky opecenych tekvicovych semiacok
1 strucik cesnaku
stava z 1/2 citrona
morska sol
korenie
cca 1/3 salky olivoveho oleja (alebo viac podla chuti)

V mixeri si spolu rozmixujeme petrzlenovu vnat, semiacka, cesnak, citronovu stavu, sol, korenie. Mixujeme chvilu, len dokym nam nevznikne husta kasicka.

Pomaly do mixera lejeme olivovy olej, az dokym neziskame konzistenciu podla chuti a podla nasich predstav. Ochutname a dochutime podla chuti.

Ak ste s pestom spokojni, prelozte ho do uzatvaratelnej flasticky a skladujte v chladnicke po dobu 1 tyzdna. Ak by ste chceli mat pesto viacej tekute, primiesajte donho viacej olivoveho oleja.

Pesto mozete aj lahko zamrazit – na vrch pesta nalejte malu vrstvu olivoveho oleja,poriadne uzatvorte a zamrazte az dokym nebudete mat znova na vase pesto chut.

Do pesta mozeme pridat aj parmezan. Staci pridat cca 1/3 salky nastruhaneho parmezanu a vsetko spolu vymixovat. Pri pouziti syra ale setrite solou, syr je slany uz dost. :)

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