People with a passion for food and cooking, we love them! Like daughter Renske, with her own blog ''Daddy's Foodblog'' in which she posts her father's recipes. Their passion is fresh meals with Italian twist. Often, they like the food so much, they feel like it must be shared on Instagram.
Of course Halloween is over, but this doesn't mean the pumpkins should be forgotten for the rest of the year. Did you know that the first pumpkin in Europe could be found in the 16th century? And that they originate from Mid- and South- America? Neither did we.
It's a seasonal vegetable that surprises us. It has a delicious and sweet flavor and it filled with vitamines that improve your resistance just now you need it. Pumpkin with a little cilantro or coconut milk is a lovely combination.
In Renske and her father Wim's family, the pumpkin isn't forgotten at all! This recipe for a tasty pumpkin soup is made with a fresh pumpkin from the garden of Wim's sister in law. ''This wart pumpkin from my sister in law's garden looks bizarre, but it's super tasty!''
Never judge a book by its cover!
Let's get to it!
1 kg (Wart)pumpkin
2 Cloves of garlic
2 vegetable broth cubes
1 L water
Olive Oil Every Day
Salt and pepper
Optional: Al Peperoncino (chili pepper olive oil)
Chop the onion and garlic finely and cut the pumpkin into cubes. Get a soup pan and heat a little Olive Oil Every Day, in which you gently fry the onion. After you've fried the onion, add the garlic. Be careful it doesn't get too brown. Shortly fry the pumpkin cubes on a high heat. Add 1L of water and 2 cubes of vegetable broth. Let the soup cook gently for 20-25 minutes.
Take the pan of the heat and purée the soup with a hand mixer. If you think the soup could be thinner, add some more water. Finish the soup with some pepper, salt and for an extra kick Al Peperoncino olive oil. Garnish with parsley for a beautiful canvas of bright colors.
Have a nice meal!