Cauliflower & Leek soup

I believe in seasonal cooking. It’s easier, affordable and can be elegant too. So when it’s cauliflower time, I know I’ll be cooking it in many ways. I love it simply with butter and I think it’s best way for this vegetable. But why not try other ideas out?
Today simple and comfort soup. Thick, creamy – can be served as a single dish. Uncomplicated for sure.

3/4 of cauliflower (florets)
1 big potato, peeled and halved
1 leek (white part – green one is perfect for broccoli & leek soup)
1 onion
3 cloves of garlic + 1 additionally
1 bay leaf
1/2 tsp of corriander seeds, crushed in the mortar
1 Tbs of fresh rosemary
1 cup of single cream (or full fat milk)
2 Tbs of olive oil
1 heaped Tbs of unsalted butter
1,5 L of water
Sea salt, freshly ground pepper

Put cauliflower and potato in the pot with water, add bay leaf & corriander seeds and start cooking. Slice garlic, leek and onion. Put olive oil in the hot pan and fry garlic for 10-15 sec. Add onion and leek, pour 1/2 cup of water in and mix gently from time to time. Veggies should be softer, but not caramelized or even gold. Do not overfried!
Put it in the pot and cook for about 30 mins. Cool down a little bit, add fresh rosemary and last clove of garlic – crushed. Take bay leaf out. Blend everything until smooth and creamy. Combine with cream, butter, salt and pepper. The more runny soup you want the more cream/milk/water you should add. Enjoy!
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Pure simplicity – roasted pumpkin

When I think about wasting lovely pumpkin for the Halloween decorations… to be honest with you, I am not really into Halloween anyway, so no harm at all. If you like simplicity which is super-fast and sophisticated at the same time – Roasted pumpkin is good consideration. All you need is wide kitchen board and a knife. And wide plate of course, because this proposition of pumpkin is dangerously delicious.

1 pumpkin
2-3 Tbs of butter (it’s enough!)
Fresh or dried rosemary – up to you how much
Sea salt

If you don’t know how to cut pumpkin properly (and safely!), put the knife into the top and carefully try to halve it, cutting around. Make quarters and smaller slices at the end. Cut off pluffy inside. I love eating fresh pumpkin seeds, they’re absolutely great for your digestive system. Peel it and cut into big chunks, season with salt (it’ll be softer) and put in the very big pot or bowl. Heat up butter in the small pot, just for a minute, to get runny liqid (not too much heating!). Pour butter in the pot with pumpkin and immediately start tossing, because we need it to cover up every chunk of the pumpkin. Add rosemary. Put on the very wide baking tray, and leave in the oven (200 C) for about 45 mins. After that time change for a 220 C for another 15 mins, to get crispy endings. This is what I really wait for… And you will be genuinely surprised, that the entire baking tray will be empty within minutes 🙂 It’s also perfect base for a winter, comfort soup, with cream and a bit of ginger. Enjoy!
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Make the most of the Fall

I visited my Family who live in the country and the weather was absolutely stunning. I mean, we have nearly November and today was 17 Celsius! I could go for a long, relaxing walk. What’s best after? Of course thick, creamy pumpkin & pepper soup.
Although I’ve made many recently I decided to show you one of my favourite’s (but I love all of them anyway 🙂 ) I made this one a couple of times, beause I wasn’t really contented when it comes to the flavour. Now I know that pepper in this particular recipe should be raw, crispy and sweet and added at the very end.

Yellow pumpkin – the more the better… at least 0,7-1,0 kg
1-2 carrots
1/2 of leek, white part only
2 big onions
1 big pepper or 2 small, red preferably
4 cloves of garlic – and 1 crushed and added just before blendering
1 bay leaf
1 L of vegetable/chicken stock or simply water
1 cup of whole milk (200 ml) / or cream if you prefer
2-3 Tbs of olive oil
Sea salt, black pepper
* you can also add 1 big potato to get smooth consistency. I skiped.

Peel pumpkin, cut into chunks. Start heating stock / water up. Chop onion and leek, rather finely. Put olive oil in the pan and fry until golden. Set aside. Put pumpkin on the same pan, and fry til softer – add a little amount of water to make it faster. Don’t worry if it tourns out a bit sugary / brown – taste will be great but be careful and do not burn. Slice carrot and put in the boiling stock / water. Add bay leaf BUT only for at least 20 mins – after that time take it out. Otherwise you get unneccesarily strong flavour. Put fried onion and pumpkin in the pot, crushed 4 cloves of garlic and cook until soft. Cool down a bit, add pepper & salt to taste (quite a lot!). Add crushed 1 clove of garlic, chopped pepper and blend everything, to get very smooth soup. If you like creamy flavour – add whole milk or cream. I prefer with milk, adds lovely sweetness. Sprinkle with olive oil. Enjoy!
pumpkin soup 1 pumpkin soup 2