Autumn is the time of harvest and the festive season of pumpkin dishes.
You can sprinkle pumpkin seeds, fennel foam and hemp oil on top of the pumpkin soup. Roni Lehti
Between October and November, orange, round giant pumpkins are available in many stores.
Chef Risto Mikkola however, he suspects that the Giant Pumpkin has not yet become very popular. Mikkola thinks it’s a shame.
– Halloween heads are carved out of giant pumpkins rather than eaten, Mikkola suspects.
You can really easily hollow out a lantern from a giant pumpkin, but the flesh of the pumpkin can be used, for example, in puree soup or by roasting it in the oven.
Mikkola praises that the Giant Pumpkin is versatile and versatile. You can easily roast it in the oven to make delicious food, you can fry it in a pan, pickle it in a jar or make jams out of it.
– You should learn to use a pumpkin, Mikkola encourages.
If you want more flavor in the soup, roast the pumpkin meat in the oven and then puree it in a pot with the liquid. Roni Lehti
And if you don’t want to use giant pumpkin, there are many other options.
Hokkaido pumpkin is orange and round, but small in size. The pumpkin from Japan is well suited for baking, as it has a sweet and rich taste.
Musk gourd resembles a cone in shape and is light in color. Its shell is thin, so it is easy to handle. Musk gourd is suitable for both savory and sweet cooking.
The color of spaghetti squash can vary, but it is easily recognized by the interior, which resembles spaghetti. The taste is mild, but due to its fun texture, it is suitable for use, for example, like spaghetti.
Pumpkin soup
1 kg pumpkin, peeled and cubed
200 g onion, peeled and chopped
200 g potatoes, peeled and diced
1 chili, chopped
1 dl rapeseed oil
2 l vegetable broth
½ dl cane sugar
5 sprigs of thyme
5 dl of whipped cream
salt
pepper
1. Sauté vegetables in rapeseed oil in a pot, add vegetable stock, sugar and thyme sprigs.
2. Bring to a boil and cook over low heat until the vegetables are cooked.
3. Puree the soup with a stick blender or if you want a silkier texture, puree in a blender.
4. Put the pot back on the hob, add cream and boil. Cook for 10 minutes, season and enjoy.
Roasted pumpkin seeds
100 g pumpkin seeds
2 tablespoons of rapeseed oil
2 tablespoons of soy
1. Boil water in a pot, put the pumpkin seeds in the boiling water and boil for 10 seconds.
2. Rinse the pumpkin seeds with cold water and let them dry.
3. Put the pumpkin seeds on a baking sheet and sprinkle with rapeseed oil and soy. Mix well and roast in a 200 degree oven for 10 minutes or until the seeds are golden brown and crispy. Serve with soup.
Fennel milk foam
1/2 dl fennel seeds
1/2 dl cane sugar
1/2 l skim milk
1. Boil all the ingredients in a pot and take the pot off the stove. Let it season for a few hours.
2. Strain the spices out of the milk and heat the milk. Beat with a stick blender.
Hemp oil
1. Garnish the portion with hemp oil.
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