Hello dear five readers! The beautiful colors of autumns are being swept away by park workers and the more and more persistent mist that make the days grey. We are also in wintertime which means that shortly after getting up in the “morning” it’s getting dark. Ayayay! What to do? Well I light candles and bake cakes! So nice to be inside with the warm smell of homebaked when the world is dying outside. My last piece of pumpkin was starting to mold so a made a
PUMPKIN SOUP WITH CHESTNUT TOPPING
Pumpkin soup must be the easiest and most delicious soup in the world, when you mix it it gets so creamy and yummy! Best vegan soup you could ever find! (Apart from maybe also tom yum). For my soup I used
A piece of pumpkin (about 500 g but you could use as much as you want)
4 small onions (meaning if you have big ones, use 2!)
3 cloves of garlic
a cup of white wine (can be left out)
a few branches of thyme
salt n pepa
Fry the chopped onions in oil or butter or a mix of both (never use margarin for anything ever!) until soft. Add garlic and shortly after the pumpkin, that you have cut into medium size pieces and the thyme. Fry for a few minutes and mix it well. Then add white wine and let it boil away the alcohol. Add water until it covers the pumpkin. Let it boil about 30 minutes. Season it as you please. I usually put a tiny bit of cayenne to contrast the sweetness of the pumpkin but if you have wine it is not necessary. Mix it carefully with a blender or a similar device, don’t ever lift the blender while you mix or you’ll get burned! (Happened to me once, hurt like hell.)
While the soup is boiling you prepare the chestnuts. Chestnut is actually called sweet chestnut or spanish chestnut and is a beautiful seed inside a very very thorned ball. Here in Sweden we have horse chestnut, it’s a completely different species than the sweet chestnut and the seeds are not edible! But there are some sweet chestnut trees here and there in Sweden, I picked these chestnuts from a tree in the park. Well not off the tree but from the ground under the tree, it’s impossible to get them out of their thorny ball protection when they are on the tree. To spot a “real” chestnut tree look at the leaves. They are slim, pointy with a darker green color and a bit shiny in comparison to the broad, flat and roundish leaves of the horse chestnut.
To prepare them you can roast them or parboil them as I did. You have to make a cross on the top so you can peel them and so they get cooked. Boil them in salted water for about as long as the soup. Peel them and chop em up real nice and sprinkle them over your soup! They have such a wonderful sweet and nutty taste in the most earthy of senses I truly recommend getting out looking for a sweet chestnut tree! Enjoy! Tomorrow we make a Malmö classic, what could it be?