AUTUMN CULINARY CREATION for the Home Kitchen - Home and Lifestyle Magazine


Now that autumn is upon us, it’s the season for colder days, Halloween, pumpkins… and, of course, a recipe for this delicious pumpkin soup. Whatever the occasion or catering requirements, our menu suggestions from Chili Gourmet by Helle Barlebo are an excellent starting point. Home cooks are always thinking about creative new ideas to wow their guests. Or perhaps there is a special anniversary, family reunion or business lunch coming up and requiring a deft and delectable culinary touch in the kitchen.

(6 servings)
1 whole pumpkin
4 carrots
1 parsnip
4 scallop onions
4 cloves garlic
1 cup dry white wine
1 litre vegetable or chicken stock
2 dl. cream
1 dl. sour cream
virgin olive oil
flake salt and moulded pepper
fresh twigs of thyme
fennel seeds
your favourite chilli spices
200 gr. pumpkin seeds
AUTUMN CULINARY CREATION for the Home Kitchen - Home and Lifestyle Magazine

Toast the pumpkin seeds with a large spoonful of flake salt on a dry frying pan at pretty high temperature for a few minutes until they start to get golden. Keep an eye on them the whole time so they don’t end up behaving
like popcorn. Open the pumpkin into two large pieces and remove all the seeds with a spoon, then mark squares in the pumpkin meat with a sharp knife. Put the pumpkins in an oven-proof dish with the garlic on top, pour a
little olive oil over and sprinkle with all the spices. Bake in the oven for approximately 30 minutes at 200 degrees.
Chop the rest of the vegetables into smaller pieces and toast them in a pan with a little olive oil, pour the white wine over and reduce the liquid to half. Pour the stock and the cream over and let it cook at medium heat
until all the vegetables are tender. Take the pumpkin out of the oven and let it cool for a few minutes before removing all the pumpkin meat from the shell. Bring the pumpkin meat, the vegetables and its liquid into a blender and blend it until it is soft and creamy.
Serve the soup in a bowl and top it before serving with a spoonful of sour cream, salt-roasted pumpkin seeds and a couple of fresh thyme twigs. As a side dish, serve the delicious homemade beer bread, which of course is
filled with pumpkin seeds for this delicious soup. It can be made the day before, if you do not want to be in the kitchen when guests arrive. In our family, we often invite guests to “second-day soup”, as the taste is more  intense the day after. Enjoy!

Chili Gourmet by Helle Barlebo
Tel. (+34) 666 627 105 / /

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