I recently ordered the cook book “Blue zones kitchen” to get some versatility in our home meals. In a family with kids you might end up in a situation where you repeat the same boring recipes day after day. We were in that spot. I was out of inspiration, didn’t know what to trial, limited time after work before bedtime didn’t allow three course French meals! The Blue Zone documentary series on Netflix really hit the nail with me. I have always eaten quite close to the Blue Zone diet without realising it but now with this new cook book I thought I would get some new recipe inspirations with the ingredients I love and also increase the vegetable quantity in our daily dishes. Needless to say it has been amazing.
All recipes I have tried so far have been fabulous and I also feel like I have gotten some recipe inspirations to create my own like for example this pumpkin soup recipe I am sharing below. It has been particularly nice to see both of my kids embracing the new flavours. Yesterday we tried Murasaki sweet potatoes, these are not purple sweet potatoes but sweet potatoes with purple skin, they are white in the middle like regular potatoes. We loved them. They were an interesting flavour combination of parsnip and sweet potato. It was similarly super sweet like parsnip but then it had that slight sweet potato flavour. Anyways enough of the babble..let me share the awesome pumpkin soup recipe now. You should try it, I have made it now twice in just one week and our family thinks it is super extra delicious! It is best served with rye and wholemeal bread. For those who live in Australia, Woolworths actually now has a German like sourdough rye bread that has 14% rye, it is like a sourdough loaf with rye and suits perfectly with this soup. My kids chose the rye bread over white bread when I offered both!
Blue Zone like pumpkin soup recipe à la Pia:
- 1l vegetable stock
- 1 onion chopped
- half a butternut squash in cubes
- 2 carrots chopped
- 1/2 capsicum chopped
- handful of coriander
- 1tsp dried parsley
- 1 tsp ground paprika
- 1/2 tsp salt
- hint of black pepper
- 1/2 dl (1/4 cup) cream
1.) Cook onion, butternut squash, carrots and capsicum in vegetable stock until they are nice and soft.
2.) Puree to make smooth soup.
3.) Heat up soup with spices and let simmer for a little while.
4.) Add cream, mix and turn off the heat.
This recipe is so delicious and the secret for the fantastic flavour is the capsicum in the pumpkin soup. It gives this very interesting sweet but spicy flavour. Serve with bread and enjoy!