Farmers market/thanksgiving special: Carrot/roasted pumpkin soup with an exotic touch, served W feta cheese cream and Indian-style roasted/fried pita bread

23 Nov

This is a recipe that has great success everywhere and every time I serve it. It is the favourite of the kids as well as the adults. It is easy to make and a good parent recipe where you can include your kids in the cooking. It is very tasty and an ideal party recipe, easy to make for a lot of people. The carrots and pumpkin are ingredients you easily find at the farmers market this time of the year. This dish has a hint of spicyness, but is very creamy and soft due to the carrots and coconut miilk. The roasted taste from the pumpkin is often easy to distinguish

The soup
6 servings
you need
1 can coconut milk
6 big carrots, cut into pieces
6 slices pumkin (or 1 can organic pumpkin)
Olive oil
2 tbsp mae ploy green curry paste
6 tbsp fish sauce
2 garlic cloves, finely chopped
3 cm ginger, finely chopped
1,5 tablespoons whole cumin
a hand blender
3 lime leaves
2-3 liter of water
Juice of 1 lime
1 cup cilantro leaves (for garnishing)
1 cup roasted pumpkin seeds and sesame seeds (mixed, for garnishing)

1. Heat up the oven on 400 degrees Fahrenheit. Put the slices of pumpkin on a shetray with parchement paper. Sprinkle olive oil, some pepper and salt on top of the pumpkin slices and when the oven is hot, put them in. Leave them for aprox 15-20 minutes.
2. Heat up oil in a sauce pan.
3. Add the cumin and the curry paste when it is hot and stir. Fry for three minutes.
4. After that, add the carrots, garlic and ginger and fry for three minutes.
5. Then add the water and the lime leafs.
6. Let it cook until the carrots are softer.
7. Now, the pumpkins should be done. Take them out of the oven and scope out all the meat into the sauce pan.
8. Mix everything with a sauce mixer and add the coconut milk and fish sauce. Stir properly and let it cook on low heat for aprox 7 minutes. If the taste is not rich enough, add more fish sauce.
9. Pour into bowls and garnish with roasted sesame seeds/pumpkin seeds and fresh cilantro leaves.
10. Serve with Indian roasted/fried bread and greek feta cheese cream.

Indian roasted/fried bread
you need
1 pita bread/person
1 tablespoon butter/person
1/2 tablespoon garam masala/person
1/2 teaspoon salt/person
1 teaspoon roughly ground pepper/person
1 tablespoon whole cumin/person
1 teaspoon sesame seeds/person

1. Heat up the butter in a pan. When it is brown, add the spices.
2. Put the bread in the pan, turn it and rub the spices in. Fry for 3 minutes on each side. It is done when it has got a brownish surface.
3. Cut it into triangles and serve with the soup


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