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pumpkin and sweet potatoes

pumpkin and sweet potatoes - autumn soul food

[When autumn arrives and the days grow shorter I have autumn blues – enjoying a last ride with the open car helps. Autumn colours such as leaves, local fruit and seasonal veggies brighten the mood]

1 pumpkin (Butternut or Hokkaido)
1 onion
2 gloves of garlic 
1 tablespoon of olive oil
1 teaspoon paprika powder
a pinch of nutmeg
1 soup cube

pumpkin seed oil (made in styria) and sheep´s cheese for decoration

3-4 medium Sweet potatoes
Cajun spice
Olive oil

1

Enjoy the colourfull fruit and veggies at your local farmers market. 

2

Autumn crocus – pretty, but toxic.

3

peel the pumpkin (except for Hokkaido). Cut the pumpkin. peel and chop the onion and garlic. Fry the onion and garlic with oil. 

4

Add and stirr fry the pumpkin until golden brown. add water, the soup cube and spices. Cook until the pumpkin is soft. Blend the soup.

Pumpkin and sweet potatoes - an autumn love story

5

Preheat the oven (180°C). peel the sweet potatoes, wash and cut them. Spread them on a baKing tray using baking paper. Add olive oil and cajun spice. Bake for aproximately 35 Minutes. 

6

decorate the pumpkin soup with pumpkin seed oil or sheep´s cheese.

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