Recipe of the Month
The following recipe is taken from the PTF (Parent-Teacher Forum) Cookbook Grow/Harvest/Cook/Share 2017.
- 150 g pumpkin
- 1/2 onion
- 2 cloves garlic
- 2 T butter
- 1 pinch paprika powder
- 1 t ground cumin
- 3 T sour cream
- 1 bay leaf
- 1 slice rye bread
- 0.3 L beef stock
- salt & pepper
Peel pumpkin, remove the seeds and cut into chunks. Peel onions and garlic and mince.
Remove the crusts from the bread, slice into cubes and fry in oil until crispy. Remove the croutons from the pan and drain on kitchen towel.
In a pot, melt butter and fry onions until translucent. Add the garlic and pumpkin and fry. Add salt, pepper and cumin. Fry further, then remove from the heat. Sprinkle with paprika powder and cover with beef stock. Add bay leaf. Bring to boil and then reduce heat and simmer for app. 15 minutes. Remove the bay leaf.
Stir the sour cream and then add it to the soup. Purée in a blender.
Add salt and pepper to taste. Serve with the croutons.
Optional: may be served with pumpkin seed oil or roasted pumpkin seeds.