It’s pumpkin season again and I feel fall coming pretty fast. We stil have beautiful and warm days out but you can really feel the crisp air in the mornings that indicate that fall is on its way. I bought some nice fruit and veg and I really love the fruit and candles with their warm colors. Looking yummy, healthy and welcoming at the same time.
I have also bought the first pumpkins and will share a few fun pumpkin recipes with you now.
For lunch Michael and I had a low carb pumpkin soup with some flavorful Teriyaki beef skewers. You can also use chicken or pork but I two nice steaks sitting in the fridge.
I marinated the meat cubes in storebought Teriyaki sauce and made the soup from scratch.
Recipe for 2 servings as a main course
half of a medium butternut or hokaido pumpkin/ squash, cut in cubes (you don’t have to remove the skin, it contains all the healthy fibre)
1 medium onion, diced
1 small piece of fresh ginger
1 clove of garlic
2-3 cups veggie or chicken stock
1-2 cups of milk
1 tbl spoon olive oil
spices: salt, black pepper, pumpkin pie seasoning, chili, pinch of sugar
optional: curry paste
Add pumpkin, stock, onion, garlich & ginger to a large pot. Cook pumpkin for about 15-20 min over medium high heat or until a knive cuts through very easily.
Then add the milk and olive oil. Using a blender or emersion blender mix the soup. It should have a smooth texture. Now add spices to your liking. I always use some pumpkin pie seasoning (or just cinnamon), salt, black pepper, chili and some sugar. I also use some yellow curry paste for an extra kick.
Grill off your beef skewers and cut the meat into little pieces. Put the meat in each serving bowl and add the pumpkin soup.
It’s a healthy meal with lots of fibre, low in fat and high in protein.