Pumpkin Soup - a recipe suggestion

(Photo: Steffi's )

Beautiful, terrible, delicious. The pumpkin has many faces, shapes and uses. Ours is best for the September the pumpkin soup.
In the gray days we encounter the autumn fruit (actually a berry), again more and more when walking tour of the weekly markets and delighted us with the bright orange and the various forms. By the way, the pumpkin is a veritable vitamin bomb! It provides many nutrients such as beta-carotene, vitamin A, magnesium, calcium and potassium. Above all, the beta-carotene is an important protection for fuel cells because it has antioxidant properties and protects cells against free radicals.

In rural areas, we find him in the front yards, with artfully carved faces, and usually on Halloween (October 31). This tradition dates back to Celtic Ireland and has always been the end of summer ushered in and honored the spirits of time. From Ireland came the Okult in the U.S. and there is one of the most important traditional festivals. This was also the tradition of pumpkin carving to the faces and illuminate with candles to keep away the evil spirits.

The seeds of the pumpkin are known for their healing properties. It makes him chutneys and cakes. But the special, fruity aromatic flavor you learn best with a plate of pumpkin soup.

Each chef / cook has their own nuances to give the recipe for pumpkin soup the last whistle. With ginger and apples, parsnips or sweet raisins. There are countless varieties of pumpkin soup. They have one thing in common. The delicious taste of autumn and colors.

We have our best recipe for pumpkin soup published for you and hope you enjoy cook and enjoy. Make it your next city tour times to see if you can find even the first shining faces in the windows.

Our recipe for pumpkin soup:

1 Hokkaido pumpkin (maybe 10-20 minutes at 200 degrees in the oven, so you can cut it - remove the seeds)

3 potatoes

2 apples

1 small onion

1 piece fresh ginger

1 bouillon cube

Pepper and Salt

1 tablespoon balsamic vinegar

1 tablespoon soy sauce

3 tablespoons vegetable oil

1 liter of water

Preparation: Cut roast pumpkin, apples and potatoes into chunks, with the shredded ginger, chopped onions, bouillon cubes, salt and pepper in a large pot sharply with the vegetable oil. Pour about 1 liter of water and boil the vegetables.
Then puree with a hand blender and season with balsamic vinegar and soy sauce.

Tip: Toast a few pumpkin seeds or sunflower seeds and scatter them to the soup filled the plate. This crusty baguette fits with pumpkin seed oil.

Bon appetit!