Pumpkin Time 2014!

Upper Row: Butternut Squash & Sage LasagnaButternut Squash PastaPeanut Butter & Banana Pumpkin Smoothie.
Lower Row: Pumpkin Smore Doughnut MuffinsPumpkin Ice-Cream PiePumpkin Pancakes.

The pumpkin time 2014 has already started. Have fun with these 6 new recipes I found around the web. For some of them you need canned pumpkin puree: HERE is a recipe for all my European readers who may have difficulties to find this in their supermarkets 🙂

Enjoy!

 Like always: All credits appear after clicking the links. If you are interested in putting ads on My so-called Luck feel free to email me for details.

A Seasonal Classic: Pumpkin Soup!

Pumpkin SoupPic by Franzi.

A simple seasonal recipe. A classic. Pumpkin soup seems to be served everywhere right now. Also in my kitchen. Here’s the recipe I use every year again….

Recipe: PRINT version

Ingredients: 1 kg butternut pumpkin, 3 TblSps butter, 1 onion (sliced), 1 garlic clove (dashed), app. 900 ml vegetable stock. 1 TblSp ground ginger, 2 TblSps lemon juice, 1 bay leaf, 300 ml milk, salt, pepper, 2 TblSps white wine vinegar, a few sage leaves to garnish.

Preparation: Peel the pumpkin and remove the seeds. Cut the flesh into cubes. Melt the butter in a big pot, add the garlic, onion and ginger. Fry gently until soft. Add the pumpkin, toss with the onion for a few minutes. Add the stock and bring to boil. Add the seasoning (salt, pepper, bay leaf, lemon juice, vinegar). Cover and simmer gently for app. 20 minutes. Discard the bay leaf and blend the soup until smooth. Add the milk and reheat gently. Adjust the seasoning. Garnish with the sage leaves.

Enjoy!

Like always: All credits appear after clicking the links. If you are interested in putting ads on My so-called Luck feel free to email me for details!