Pumpkin Soup and Pumpkin Whoopie Pies

HaveaYummyDayPumpkinSusannaBlavarg50HaveaYummyDayPumpkinSusannaBlavarg16

Hey guys! Hope fall is great. 10 days ago we were driving down Highway 1 from SF to LA and along this beautiful, beautiful road we stopped by vineyards, farmers’ markets and lovely pumpkin farms. Back home again we decided to cook a delicious pumpkin soup and some pumpkin whoopie pies, so perfect for this season.

 

 

 

HaveaYummyDayPumpkinSusannaBlavarg1916

 

Pumpkin Soup with Coconut, Sirascha Oil and Wild Herbs

  • 500 g Muscat or Butternut pumpkin, seeded
  • ½ yellow onion
  • 2 garlic cloves
  • 2 cups / 5 dl vegetable stock
  • 1 cup / 2 dl coconut cream or coconut milk
  • salt
  • black pepper, freshly grounded
  • 5 twigs of basil
  • 50 g coconut chips
  • 1 tablespoon Sirascha sauce
  • 1 tablespoon olive oil
  • wild herbs, like yarrow, cicely, thyme and oregano
  • butter for frying

Cut pumpkin into 1-inch pieces and boil until soft in lightly salted water. Remove the water and mix the pumpkin with a blender. Chop the onion and fry it on mid-heat in butter in a saucepan – it should not turn brown, just soften a little. Chop the garlic finely and stir into the saucepan. Add the pumpkin puree, stock and coconut cream. Add salt and pepper and taste. Blend the basil and add the coconut chips, mix until the coco has turned green. Mix the Sirascha sauce and the oil. Pour the soup into deep plates, drizzle the Sirascha oil and sprinkle with the basil coco. Garnish with herbs.

 

 

 

 

HaveaYummyDayPumpkinSusannaBlavarg1900

Pumpkin Whoopie Pies

About 20-25 whoopie pies

  • 2 eggs
  • 1 cup / 2½ dl caster sugar
  • ½ cup / 1 dl cooking oil, like rapeseed oil or sunflower oil
  • ¾ cup / 2 dl pumpkin puree, boiled and blended pumpkin
  • 2 teaspoons gingerbread spices (ground clove, cinnamon, ginger)
  • 2 teaspoons baking powder
  • 1⅔ cup / 4 dl wheat flour

Lemon and Vanilla Frosting

  • 200 g cream cheese
  • 75 g butter, soft
  • ¾ cup / 2 dl confectionary sugar
  • 1 teaspoon vanilla sugar
  • ½ lemon, finely grated zest

For powdering

  • 1 tablespoon cocoa
  • 1 tablespoon confectionary sugar

Set the oven to 350˚F / 175˚C. Whisk eggs and sugar to a fluff. Add oil and pumpkin puree. Mix all the dry ingredients and add to the paste, whisk to an even texture. Put baking paper or two trays and pour clicks of the paste on them. Bake in the middle of the oven for about 12 minutes. Let the cakes cool for a few minutes and then move them to a grate. Mix all the ingredients for the frosting with a whisk. Fill a piping bag with the frosting and pipe filling on half of the cakes. Put the other halves on top. Mix the cocoa and powdered sugar and powder the cakes before serving.

Brown Sugar-candied Walnuts

  • 100 g walnuts
  • 2 tablespoons brown sugar
  • 1 tablespoon maple syrup

Put a baking paper on a tray. Toast the nuts in a dry frying pan on mid-temperature, powder with brown sugar and let it melt. Add the syrup and turn the nuts over. Move the nuts to the tray with baking paper. Let the nuts cool, chop them roughly – they should almost be whole – and serve in a bowl with the cakes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: