In cooperation with Louisa Lorang, we share this delicious recipe from her cookbook: "30 days, 30 minutes". Louisa is known as a food columnist, TV-Chef and cookbook writer – and with this cookbook, you will get a lot of inspiration for delicious home cooking.
Our tea towels
appear to their advantage besides their excellent drying capacity. Arrange the food on a rustic plate together with a tea towel
as in the picture – and dinner will be slightly more festive; furthermore, you are ready for the dishes.
Soups are both healthy and easy. Enjoy the simple pumpkin soup with crispy toppings. Notice that you do not have to peel the Hokkaido Pumpkin.
Main course for 2:
1 small Hokkaido Pumpkin
1 onion, chopped
2 cloves garlic
1 – 2 tbsp. ginger, finely chopped
1 200 ml coconut milk
1 L (1000 ml) vegetable broth
Juice from 1 lime
2 – 3 tbsp. fish sauce
¼ red cabbage
Small handful of fresh coriander
Chili, finely chopped
Scrub, deseed and chop the Hokkaido Pumpkin. Heat 2 tbsps. oil in a la large saucepan then gently sauté the Hokkaido Pumpkin, until soft but not coloured then gently add the onions, garlic and apples into the saucepan together with the pumpkin and let it cook for 3 to 4 minutes. Add chopped ginger and coconut milk. Bring the soup to boil. Pour 700 ml vegetable broth into the pan (add more if necessary). Bring back to the boil for approx. 15 – 20 minutes or until the vegetables start to soften. Then purée with a hand blender and season the soup with lime juice and fish sauce. Chop the red cabbage finely. Arrange the soup in two large bowls or in soup plates. Sprinkle with red cabbage, freshly chopped coriander, some chilli, and serve immediately.