ceitfianna: (pumpkin pie)
This is a recipe that my mother and I first found online when we were looking for a variation on an African peanut soup that involved sweet potatoes. Since then I've taken it and expanded it quite a lot. It has lots of places for changes to suit your tastes.

Spicy Sweet Potato-Peanut Soup

-1 to 3 pounds of sweet potatoes
-A can of pumpkin-Not pie mix just canned pumpkin
-An onion-I prefer red onions but any kind will work.
-Broth-I use chicken or vegetable
-Peanut butter-about half a cup, be generous, more won't hurt it
-Minced garlic and/or ginger I use one of those combinations you can buy at Indian grocery stores-fresh would be amazing
-Various spices-ginger, cinnamon, salt, paprika and whatever you like
-Peanut satay sauce-optional but I find it adds a pleasant bite

Peel and chop the sweet potatoes, boil them and mash them, how smooth they are is up to you. I tend to like having some texture in them. Mince the onion to a fairly small size, I prefer this soup to be fairly chunky so my onion pieces aren’t tiny.

In a good heavy pot saute the onions, garlic and ginger then add in the peanut butter and satay sauce. This is crucial because you want to melt the peanut butter in that high heat so that it easily melds with everything else. If you add the peanut butter later, it tends to clump and not mix in as much.

Then add the sweet potatoes and pumpkin, also I recommend constantly adding broth to the soup since it helps to keep things from burning and makes it smoother. Also if you had more broth, it will become more soupy. Once you have all of the basics in, this is where I add the spices and can add whatever you'd like to make it match your own tastes. I find it needs a heavy hand with the spices as the potatoes and the pumpkin absorb a lot of flavor. Its a very rich soup and makes wonderful leftovers.
yakalskovich: (Medieval)
Ahhhh Don Alphonso posted a recipe, and I'm stuck at work, so far away from all pumpkins...

Sorry, link is in German -- but if he tells me how to make the pasta dough, I'll translate it here. It's worth it!

ETA: Now with recipe in English (translation by me):

Dough: Flour, one egg, two splashes of tomato juice; and whatever still crumbles gets taken care of with water. Start with the egg. That should be enough for two people. Pur into fridge for two hours.

Filling: Finely grate the pumpkin and press out the liquid, add a handful of parmesan cheese and some very finely chopped onion and a tablespoon of sugar.

Roll out small dollops of dough until very thin and round. Put in filling and fold over; press out the air while closing. Drop into boiling water for three minutes.

Sauce: Put some butter in a saucepan, add some finely chopped leek greens and rocket, fry a little then add three teaspoons of the cooking water. When the pasta emerges from the bubbling inferno, put on a plate and dribble the butter sauce over it.

Do click the link, though: - the pictures are mouth-watering and need no translation!!
yakalskovich: (Mummy smurf)
A very delicious vegan pumpkin curry soup that the Nazgul and I tried last year...


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