As of yesterday we officially started our “Dinner at…” with seven of our friends. Inspired by the Danish television show by the same name, we decided that each one of us has to host once and cook a three course dinner for us all. I was the first one to host, but thankfully I had the help from my cooking (and blogging) partner! Cause wow – it takes a lot of time to cook for nine people. Still the question of how the menu should sound, was the worst. I decided to go with the theme: THE BEST OF THE SEASON.
First of we were going to have a glass of sweet champagne and some homemade salted almonds. As our appetizer, I decided to serve a fresh and creamy hokkaido pumpkin soup with roasted pumpkin seeds and cayenne pepper. This is also what I will be blogging about today – all the other recipes, you will get in the following days.
As the main course we had roasted salmon on a base of spinach pasta, cream cooked leeks and with a sauce made of apple, horseradish and lemon.
For dessert I served small apple cakes with homemade cinnamon ice cream and caramel ornaments.
So lets go back to the soup. Of course pumpkin was kinda obvious, when talking about the vegetables of the season – I mean it’s almost October and Halloween. I love soups – dont get me wrong, but a lot of times I think they look messy and just not classic and beautiful. So this time I just wanted the colors to explode and collide at the same time.
Soup for 10 persons
What you need:
- 1 1/2 kg Hokkaido pumpkin (3.3 lbs)
- 800 g of chopped onion (28.2 oz)
- 3 cloves of garlic
- 1 dl of olive oil for sautéing (0.42 cups)
- 1 liter water (0.25 gallons)
- 1/2 liter Greek Yoghurt (0.13 gallons)
- Salt and pepper
- Lemon juice
Sauté the onions and garlic for 15 minutes with salt and pepper. Let them get golden and caramelized.
Cut the pumpkin into tiny pieces. Mix it with the onions and sauté for about 5 minutes. Add the water and let it boil until the pumpkin pieces are tender. Then blend for a smooth consistency. Season with salt, pepper, lemon juice and maybe sugar.
Take the seeds out of the pumpkin. Turn them in olive oil and salt – maybe paprika if you like it spicy. Bake them in a preheated oven at 200°C ( 395°F). The seeds will pop when done and golden. Let them cool and keep them covered.
Heat the soup – sprinkle with seeds and serve fresh!
Post by Nicoline