Let's eat some #soup with Mother

Session for soup number tree on Thursday. A creamy and spicy soup for fall that : A pumkin soup with carrots an a litte coconut slices an also roasted carrots.

Please take all the ingredients from the list i made in special for you:

Working time: 20 min / Cooking / Baking time: approx. 30 minutes / Difficulty:. Normal /
 calories p. P .: not specified

Please follow the up coming advice :

1.Wash the pumpkin and cut the stalks up and down. The pumpkin in half cut and remove the seeds with a spoon. Cut the pumpkin with peel into cubes.

2.Cut the carrots into slices. Peel the onion and cut into pieces. Wash the leeks and cut into rings.

3.Saute leeks and onions in a large saucepan with a little fat (just if you need some ) until the ingredients are glassy brown.
Pumpkin and carrots admit stir well and saute for 2 minutes while stirring. The water and the spices. simmer for 20 minutes with lid over medium heat.

Remove the pan from the plate and puree the soup with a blender.
add coconut milk if you like and parsley,

...stir well and bring to a boil.

Please taste it : Parsnip Soup ❄ from my mother 🐌❄

Yesterday my mother and me: we ate parsnipsoup together...#yummy Please find the recipe below:

Creamy and fine. All you need for ingredients you can catch the advices:

1. 50 g shallots finely dice. - you can also use 150 g potatoes // but just as an option
1.1. peel 600 g parsnips. - dice and set a side 100 g parsnips finely

// if you want you can now cut potatoes also cut parsnips into cubes.

2. if you need some fat melt 20g butter in a saucepan.
shallots, rough parsnip and //if you like potatoes sauté until soft.
--> fill with 1.2 l vegetable broth // if you need some cream use 250 ml whipping cream from @coop for example and bring it to a boil YUMMY ...now : Season with salt...

 Cook open for another 20 minutes ---> Puree soup and set aside with the cutting bar  :-) fine.

Now for all who need some bread please use some long streched french baguette :

3. cut 60 g baguette into small cubes. The leaves 4 stalks pluck parsley and cut into fine strips // if youl love oil please use 1 tbsp oil and heart it in a pan  [the remaining parsnips fry for 10 minutes at medium heat until they are soft]

Get 1/2 organic lemon and mix it up with parsley,

4. Soup heat, season with salt and pepper and serve with the deposit in plates. AND THAT'S IT

YUMMY my friends #bigtaste #yummy #delicious #likeit #soup

Mother Creation: PumkinSoup

Actually my mother made a big pumkin soup. Before she ask me what i would like to eat and i answer her that a pumkin soup would be perfect she did it. So #yummy than she also decided to roast pumkin in the oven and dear all #foodlover should i tell you what : "I love all this" --this roasted pumkins taste like #nuts for some inspiration: HERE some ADVICE how to make a #pumkinsoup

⇒ Cut the pumpkin flesh of a pumpkin (eg. Hokkaido ) into small pieces . Wash Hokkaido pumpkin previously and processed unpeeled because his skin is edible
Dice the shallots finely
⇒Sauté shallots and pumpkin flesh
⇒ briefly in a pan with some oil
⇒ add fresh ginger into fine dice
⇒ fill in abundant vegetable broth into and boil the pumpkin souplet
⇒ 15-20 minutes simmer the soup with the lid half open
⇒ Finally, puree the pumpkin soup with the cutting bar and top with salt and pepper
⇒ A few drops of pumpkin seed oil give additional flavor soup
⇒ Tasty Bite it gets if you give roasted pumpkin seeds on top --- YUMMY BIG TASTE my FRIENDS