Monday, 2 February 2015


WIKI NOTE: The word pumpkin originates from the word pepon (πέπων), which is Greek for “large melon", something round and large.The French adapted this word to pompon, which the British changed to pumpion and later American colonists changed that to the word that is used today, "pumpkin".


1/3 pumpkin
2 medium potatoes
1 or 2 clove garlic, to taste
1 leek (white part)
A generous splash (about 50g) of extra virgin olive oil or olive oil, to taste
A pinch of smoked paprika, to taste
A pinch of tumeric, to taste
A pinch of ground cumin, to taste
A pinch of hot chilli powder, to taste
Salt, to taste
Water (to boil)
Parsley and lemon seasoning (optional)
Crunchy roasted corn (optional)

1. Wash the vegetables well. Peel potatoes, leek, pumpkin and garlic. Cut the potatoes and pumkin into big pieces. Chop the leek and the garlic.
2. Heat the olive oil in the pot. Saute the leek and garlic until transparent.
3. Add the big pieces of potatoes and pumkin. Stir several minutes with the rest of the ingredients.
4. Cover with water (the water has to exceed a couple of fingers the ingredients) and cook the vegetables for approx. 20 minutes. When the veggies are tender, turn off the kitchen and remove the pot from heat.
5. Mix everything with the blender until it is the consistency of a soup. Add a pinch of smoked paprika, tumeric, ground cumin, hot chilli powder and salt, to taste.
NOTE: If the texture of the soup is too liquid , add a few tablespoons of cornstarch (corn flour refined).
6. Serve the soup warm. Sprinkle parsley&lemon seasoning on the top of the pumpkin soup. Add some crunchy roasted corn because it makes the soup more yummy, yummy!



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