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.