"cooler weather calls for ... creamy coconut pumpkin soup with brazil nut ginger cream seeded pumpkin bread rolls and micro basil "
Creamy Coconut Pumpkin Soup With Brazil Nut Ginger Cream Seeded Pumpkin Bread Rolls
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Coconut cream or milk give great texture to soups and stews without changing too much the flavor of the dish.
RECIPE:
Seeded Pumpkin Bread rolls
300g peeled jap pumpkin, roughly chopped
60g purified coconut oil,
2 tsp maple syrup
130g pumpkin seed meal*
130g almond meal
180g potato starch
2 tspn dried yeast
¾ tspn pink himalayan salt
½ tspn bicarbonate of soda
pumpkin seeds and black sesame seeds for sprinkling
Heat oven to 150 degrees celsius. Line a baking tray with baking paper and set aside. Steam pumpkin until soft. Add the coconut oil while the pumpkin is still hot – this will help to melt the oil. Stir well to produce a smooth mash and mix in the maple syrup. Set aside.
Combine remaining ingredients with a fork and add the warm pumpkin mixture. Mix well. Divide mixture into eight and roll into balls. Place the balls onto the baking tray and press lightly to flatten into a bun shape. Sprinkle with pumpkin seeds and black sesame seeds. Place tray in a warm spot for about 30 minutes to allow rolls to rise - they will only rise slightly because of the dense texture. Bake in oven for 25-30 minutes.
*To make pumpkin seed meal grind green pumpkin seeds in a coffee grinder.
Creamy Coconut Pumpkin Soup
2 tbspn coconut oil
80g leek (green part), roughly chopped
1.5kg peeled jap pumpkin, roughly chopped
250ml water
2 x 400ml coconut cream
pink himalayan salt
Heat the oil in a medium-sized saucepan and gently cook the leek until soft. Add the pumpkin and water and bring to the boil. Turn down the heat to low and simmer with lid on until pumpkin is cooked through. Blend pumpkin mixture until smooth and return to saucepan. Add remaining ingredients and warm through. To serve swirl each bowl of soup with some of the Brazil Nut Ginger Cream. Use remaining cream on halved bread rolls and have with soup.
Brazil Nut Ginger Cream
50g purified coconut oil
80g-100g peeled ginger, sliced
150g brazil nuts
150ml water
pink himalayan salt
Heat the oil in a small frypan and gently fry the ginger until golden brown. Place the oil and ginger into a high-speed blender along with remaining ingredients and blend on high speed until smooth.
RECIPE:
Seeded Pumpkin Bread rolls
300g peeled jap pumpkin, roughly chopped
60g purified coconut oil,
2 tsp maple syrup
130g pumpkin seed meal*
130g almond meal
180g potato starch
2 tspn dried yeast
¾ tspn pink himalayan salt
½ tspn bicarbonate of soda
pumpkin seeds and black sesame seeds for sprinkling
Heat oven to 150 degrees celsius. Line a baking tray with baking paper and set aside. Steam pumpkin until soft. Add the coconut oil while the pumpkin is still hot – this will help to melt the oil. Stir well to produce a smooth mash and mix in the maple syrup. Set aside.
Combine remaining ingredients with a fork and add the warm pumpkin mixture. Mix well. Divide mixture into eight and roll into balls. Place the balls onto the baking tray and press lightly to flatten into a bun shape. Sprinkle with pumpkin seeds and black sesame seeds. Place tray in a warm spot for about 30 minutes to allow rolls to rise - they will only rise slightly because of the dense texture. Bake in oven for 25-30 minutes.
*To make pumpkin seed meal grind green pumpkin seeds in a coffee grinder.
Creamy Coconut Pumpkin Soup
2 tbspn coconut oil
80g leek (green part), roughly chopped
1.5kg peeled jap pumpkin, roughly chopped
250ml water
2 x 400ml coconut cream
pink himalayan salt
Heat the oil in a medium-sized saucepan and gently cook the leek until soft. Add the pumpkin and water and bring to the boil. Turn down the heat to low and simmer with lid on until pumpkin is cooked through. Blend pumpkin mixture until smooth and return to saucepan. Add remaining ingredients and warm through. To serve swirl each bowl of soup with some of the Brazil Nut Ginger Cream. Use remaining cream on halved bread rolls and have with soup.
Brazil Nut Ginger Cream
50g purified coconut oil
80g-100g peeled ginger, sliced
150g brazil nuts
150ml water
pink himalayan salt
Heat the oil in a small frypan and gently fry the ginger until golden brown. Place the oil and ginger into a high-speed blender along with remaining ingredients and blend on high speed until smooth.