Spicy pumpkin soup 1

• 1kg pumpkin, peeled
• 1-2 onions
• 2 cloves of garlic
• 1l vegetable stock
• 50g butter
• salt, pepper, nutmeg, parsley to taste

Preparation:

Dice the pumpkin in bigger cubes, the onions in small ones. Let the butter melt in a big pot and stir-fry the onions for about 10 minutes in it. Add the pumpkin and let it fry for another 5-6 minutes. Now add the vegetable stock and the crushed garlic and let it simmer for about 20 minutes. Now puree until it has a smooth consistency and add pepper, nutmeg and minced parsley to taste.

• 600g peeled pumpkin
• 2 big floury potatoes
• 1 small leek
• 50g butter
• 1tsp coriander seeds
• 5 pepper balls
•  ¾l vegetable stock
• 125ml sour cream
• 2sp crushed pumpkin seeds
• thyme, parsley

preparation:

Cut the pumpkin into small dices, chop the onions. Melt the butter in a large pot and stir fry the onions for about 10 minutes, till they are golden brown. Now add the pumpkin and stir fry for another 5-8 minutes. Add the vegetable stock, coriander seeds, the pepper balls and 1tsp thyme. Let it simmer for about 20 — 25 minutes. Puree the pumpkin with the spices and add the sour cream while doing so. Sprinkle with fresh, minced parsley and the crushed pumpkin seeds before serving.

Lusatian Pumpkin Pudding

• 1kg pumpkin
• 1-2 small sticks of cinnamon
• paring from an organically grown lemon
•  ½l unskimmed milk
• 2-3tsp sugar
• 2pk custard

preparation

Peel the pumpkin and dice it afterwards. Cook it with  ¾ l water, cinnamon and the lemon paring for about 20-25 minutes. Poor the water off, remove the cinnamon sticks and puree the pumkin. Add the milk, then sugar and pudding and boil it up again.

Enjoy :)