Vegan Pumpkin Soup from Chef de Cuisine: Special Edition

 Autumn, chestnuts, pumpkin... What else do you think about when the first leaves start falling down? Cosy evenings under the blanket? With hot cup of tea or spicy hot chocolate? My autumn always starts with a bright orange pumpkin. Then come the chestnuts ;) 

You might have understood, that I love pumpkin. Although I have to admit it was not always like that. When I was younger, I could easily live without eat. Now I know why. Except of baked pumpkin squares with cinnamon and oatmeal porridge with pumpkin pieces I had no idea that there are so many tasty dishes with this wonderful bright and seasonal fruit. Spicy pumpkin pie like this sugarfree version, or a pumpkin layer cheesecake variation or creamy pumpkin soup. Mmmmm... Where have I been before?!

After I started trying to cook on my own and exploring different interesting recipes, I found out a lot of fascinating ones. And just when I started visiting cooking classes I got access to special ones. And today in Special Edition I want to share with you this recipe of a wonderful pumpkin soup directly from the Wild and Noble vegetables cooking course led by Chef de Cuisine - charming  Julia Eckerstorfer.

 Ingredients:

1 kg chopped Hokkaido pumpkin with skin (seeds taken out)

1000 ml water
1 carrot
2 white onions (1 peeled and chopped, another whole)

broccoli (apple size piece)

1 bay leave

2 peppercorns

1/2 apple or 6-7 dried apple slices

salt, pepper

pumpkin seed oil

roasted pumpkin seeds

sprinkle of oregano

Why Hokkaido? This is a wonderful pumpkin, that you can cook with its skin. So it saves your time, energy, tastes wonderful and adds so much color to the final dish. Like Sun in a bowl! Of course, you can choose some other type (e.g.Butternut). Just wash and peel it before cooking.

The very first step for a soup is to make a good stock for the soup. I prefer vegetable stock for this one. Although if you have some rests of chicken broth it will go well in this recipe. But if not here is the recipe and a little tip I have got from Julia.

1. Fill a pot with water. Put it on the stove over medium-high heat.

2. Add peeled carrot, 1 onion, broccoli, peppercorns and bay leave. You can add celleri sticks if you have some. But they are optional.

Cooking Tip!
In order to add special sweet note to balance stock's taste, add a handful of apple slices. I personally had no idea that apples belong to the veggie stock. But when I tried this recipe I was amazed how good it goes along with pumpkin. I always have dried apple slices from my parents garden at home and they are just perfect for the stock.

3. Cover your pot with a lid so that water can come to the boil quicker. When it starts boiling, reduce the heat and take the lid off. Add salt up to your taste. Let simmer for 10 minutes. Then put aside.

4. Now it's time for pumpkin. In a bigger pot heat vegetable oil and add chopped onion. Stir for about 30 seconds until it starts loosing color. Add chopped pumpkin and stir well at lower heat for another 2-3 minutes. Then start adding your stock until pumpkin is 80 percent in the stock. Let it simmer for about 20 minutes.

5. As soon as pumpkin has softened take the pot from the heat and blend the pumpkin in a mixer util smooth. For an extra smooth texture, the processed soup should be passed through a fine sieve, using the back of a ladle to push it through.And this is a very important moment to get the texture. Do not be lazy because it is so worth it.

6. Serve warm with a tablespoon of pumpkin seed oil, some pumpkin seeds (freshly roasted) and sprinkle of dried oregano.

Bon Appétit!!!

Enjoy the autumn and don't miss Pumpkin Season ;)

Breakfast Idea: Pumpkin Pancakes

About a month ago I posted on my Instagram these wonderful pumpkin pancakes and promised to come back with the recipe. And here I am, took me a bit longer but better later than never, right? So finally sharing this tasty recipe with you. By the way, I found it in one of my favourite blogs of a Ukrainian girl living in the USA -  Mom Story. As usually I can not just simply follow the rules. So instead of orange sauce proposed in the original recipe I have made a chocolate one. Just did not have oranges in house...:) White sugar I substituted by black Demerara, white flour - by wholewheat buckwheat. No matter what version you choose, you will be very happy with the result.

Ingredients:

yields 15 pancakes

cup=240 ml

1 egg

3 tbsp sugar

2 cups milk

1 cup pumpkin puree

1 tsp cinnamon

1 tsp baking powder

1,5 cup flour (I used wholewheat buckwheat flour)

2 tbsp vegetable oil

1 tsp cocoa powder

1 ripe banana

blueberries

Whisk egg with sugar. Add milk and mix well. Rub pumpkin puree through a sieve and add it into the milk mixture. Fold until smooth, add cinnamon.

Mix flour with baking powder and sift into the batter. It whould be quite thick when everything combined. Pour 2-3 tbsp of vegetable oil. 

Heat non stick pan (I used a small sauce pan for even round shape). Do not add any additional oil. Onto a dry pan pour scoop of batter in the middle. Wait for about 2 minutes and when you notice bubbles on top of the pancake it is just time to flip over. On the other side 30 seconds is enough. Do mot oil the pan. In the same way cook the rest of the pancakes one by one.

For the sauce blend banana with cocoa powder and sprinkle of sugar. Serve with blueberries and a good portion of Latte Macchiato :)

Enjoy you weekend and remember that Breakfast is the most important meal of the day! Becausehow you start it does matter!!!

How to live without sugar? The best autumn recipe of sugarfree pumpkin pie

So my fourth week without sugar is gone. Are you still with me? Or already lost your mind in a sugary world? ;) Well, you should not get upset. I have something for you.

I think it is time to support you and share the best tricks of healthier lifestyle for your own benefits. I have to admit that I am not a robot and, of course, from time to time enjoy something sweet. But it is always a question of choice. And right at the moment when you are on your way to grab a mega fatty piece of cake, you are able to stop yourself and switch to a healthier alternative. It is always a matter of healthy choice, remember!

So when "I quit sugar"-book ended up in my hands, I did not get obsessed by the whole idea. I am always critical regarding any strict approach when we are talking about nutrition habits and getting our bodies strong and healthy. We are all humans, living in a world of a big variety of food (lucky us if compared to our ancestors). Nowadays a big popularity has a "Eat what you can find in the nature"-approach. In other words, eating what our ancestors did - only food growing from the earth, no processed food. Hello!? We are in the 21-st century. We have developed since those early days. Our bodies got used to the food we cook and are able to digest it quite well. By food here I mean normal dishes, not a ready-to-go fast food of frozen pizza. But a normal soup, meat with salad, even dessert... Not a news to our body. Important is to find a balance and know the nutritional value of the consumed food.

As autumn is in its full power, and Facebook just reminded me of a pumpkin pie I posted two years ago, I though it might be a good choice for today's recipe. I am a big fan of pumpkin and already have a couple of recipes for you (see Pumpkin 3-layer cheesecake recipe or Pumpkin cream soup - the classic one).

 Ingredients:

(for 28 cm round baking form) 

For the crust:

125 g whole wheat flour
1 ripe banana
40 g butter
2 tbsp ice cold water
1 tbsp yogurt
125 g oat meal flour or grounded oat meal
sprinkle of salt

For the Filling:
1 middle-sized Hokkaido pumpkin
4 whole eggs
1/2 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons pumpkin spice or mix together nutmeg, cinnamon, cloves
3 tbsp rice syrup

Prepare your crust: in a large bowl combine both types of flour with salt; using pastry blender kitchen processor, cut in butter, yogurt and banana. Pour in cold water and mix well until dough starts to hold together. Wrap dough in a plastic foil and put into the fridge for about 30 minutes.

Preheat oven to 180 C.

Take the dough out of the fridge. Oil your baking form (mine was 28 cm in diameter) and place a thin layer of the crust into the form trying to make nice edges.

Bake the crust for 15 minutes.

While the crust is baking prepare your filling. I already shared the best tips "How to get pumpkin puree" here. So prepare the puree in advance, as it is hard to work with hot ingredients.
Mix all ingredients thoroughly together in a bowl. I used rice syrup for additional sweetness. It depends on your taste, of course. As I do not consume sugar, I feel the sweetness more than other people. Thus I used not too much of the syrup. Keep in mind that my recipes are not very strict. I prefer being creative in the kitchen and try to find substitutes in case I do not have some required ingredients.

Eventually pour filling mixture into the crust.

Bake for 45 minutes -1 hour or until centre is set.

Set aside to cool to room temperature.

I love eating smooth pumpkin pie in combination with a hot cacao. Especially when it is cold and rainy outside... Enjoy your week and eat healthy!

"Wild and noble vegetables" cooking course: the best tips and tricks for autumn recipes (Part 1)

With the first falling autumn leaves the concentration falls apart and the wish to stay in warm bed gets stronger with every day. On one of those weekends recently I would have really preferred warm home coziness rather than going for a walk. But not this time :) As I already mentioned before, I got a lovely present from my husband - a cooking class in one of the best restaurants of Hamburg. I was so anxious, excited and curious that I could not find a place the whole morning. I was thinking about the people, who will join the class, the whole process (how will it look like?), place (will that be a special kitchen or the real one?) and overall about the event. And finally the time was to leave. My husband joined me as a photographer and a big fan of gourmet recipes. Through rainy streets we walked to Apples restaurant calming down our expectations. The course started with a glass of champagne in Apples Bar. In a nice atmosphere we were getting acquainted to people who joined the group until finally we were welcomed in the real kitchen of the restaurant. Just to be there and feel the atmosphere was already a big chance. And here are the main ingredients we were using to prepare a 4-course dinner... Except of a bowl of patience,  2 cups of curiosity and 1 kg of love, of course ;)

Pumpkin, porcini mushrooms, beets, brussel sprouts, venison...All in all pure autumn surrounded us during the whole day. Chef de Cuisine of Apples Restaurant, young, energetic and full of enthusiasm lady -  Julia Eckerstorfer - was kindly guiding us through a big world of professional tips and tricks in the Big Kitchen. The main topic of the class was "Wild and noble vegetables". 

It included 4 course-menu preparation:

Course 1: Pigeon Breast, Colourful Beets, Pistachios, Wild Herbs, Elderberries

Course 2: Sarsnip Soup, Duck Ham, Porcini Mushrooms

Course 3: Roasted Venison steak, Hokkaido - Pumpkin, Brussel Sprouts, Grapes, Rosemary

Course 4: Dessertvariation - Family Style

I have to admit that it was my first time taking a cooking course. And this one was a long-expected as we had to make a reservation a year in advance. So once I entered the restaurant, I was so overwhelmed and wanted to find out every single secret they use to cook such exquisite dishes. Finally I was there, in a nice company of real gourmets and professional chef. We were granted professional aprons and had a very creative mood for the upcoming cooking. It was full of unexpected taste combinations, interesting tips and tricks, new flavors, ideas and recipes. The process itself was always interactive. Our 'teacher' helped each of us to learn how to cut a pigeon to get a nice breast part. This was especially useful for me as I never knew how the correct process should be step by step. And this one may be used for chickens and any other poultry. We were asking a lot of question while preparations and cooking, as it became more and more exciting. By the way, my vocabulary also improved and I got to know some 'kitchen vocabulary'. For example, did you know, that the whole process of preparations is usually called 'mise en place'? 

Preparing a perfect Goose breast

So many colors can happen only in the autumn season: red, orange, white, yellow.. and these are all beets. So cute and so tasty!

Sprinkle of salt and beets are almost ready to be placed in the oven...

I know you might be already very curious and will definitely share some tips and tricks with you in one of my next posts. Meanwhile you may have a look on the process itself. 

The course took about 3 hours and then was finished by a 4-course dinner with all the participants. This was apparently the most pleasant part of the day. As usually, very friendly and high-level service of restaurant Apples, was complemented by delicious dishes. And you know the feeling, when you eat something enormously tasty and you know that you cooked it?! By the way, pictures of the final courses will also follow a bit later. 

Overall, I enjoyed the course very much. 

New professinal apron, hand-made chocolate, CD with all the recipes and steps, precious tips and tricks from Chef of Apples restaurant, and happy full us after 4-course menu. Better idea for your Saturday?! No way ;)

See you in my next posts and enjoy the weekend.  

In combination with home-made honey, olive oil and some vinegar these tiny colorful beets became unbelievable.

Yes, this is me... Smelling, touchinh, tasting... Trying to feel with all my senses :)

Cutting a pigeon to get a perfect breast part...

Hokkaido pumpkin is perfect because it may be cooked not peeled.

Sarsnip soup was a totally news for me... Never tried, never cooked, never imagined that perfect creamy taste

Guess why brussels sprouts are right beside the grapes

Even dandelion leaves were in the herbs mixture... Who could ever think of  it?!

Pumpkin sugarfree three-layer-cheesecake

Of course autumn is about pumpkin. As a main symbol of Halloween it makes a definite mood and brings us good autumn memories. So I strongly believe that if we have a chance to buy a good pumpkin it's worth to do because I have a special recipe for you. A cheesecake. Not just a simple one but pumpkin cheesecake. According to statistics my first recipe had a big success. But sometimes you are fed up with the taste of the cheese and want something really special. Then just try!!! That makes a difference.

Even my strict critic scored this cheesecake as the best of all I've recently baked. Just imagine...Smooth, tender taste of cheese with added orange notes and a pleasant pumpkin layer...a perfect combination for cold autumn evenings with a big warm blanket;)

The amount of the ingredients is perfect for a round form 18-20 cm in diameter.

Ingredients :
80g old-fashioned oat flakes
80g pitted dates
4 eggs
350g low-fat creamy cottage cheese
350g pumpkin puree (baked)
2 tbsp vanilla pudding powder
1 tsp cinnamon
1 tbsp orange zest
250 ml orange juice
2 tbsp corn flour
1 tsp pumpkin pie spices (cinnamon, ground ginger, nutmeg, cloves...)

Tip!
To get a smooth creamy pumpkin puree wash a pumpkin, cut it into two halves, take out the seeds using a spoon and put the halves onto a baking sheet (cut edges faced down). Then bake the pumpkin in the oven for about 40 minutes at 180°C. A spoon will help you to get a ready-to-use puree out of the pumpkin's halves.

Heat the oven to 180°C.
For a crust blend oat flakes into dust, add pitted dates and one egg. Blend again. Put the mass into a form and using your fingertips mold the first layer. Put aside.

The middle layer will be cheesy with a bit of pumpkin smoothness and orange taste. Mix cream cheese, 2 eggs, 50g of pumpkin puree, cinnamon, vanilla pudding powder and 50 ml of orange juice. Make sure the texture is smooth. Pour it all into the form and make the middle layer. Put into the oven for 40 minutes. Meanwhile prepare the upper layer using the rest of the pumpkin (about 300g), 200 ml of orange juice, corn flour, 1 egg and pumpkin pie spices.

When your two-layer cheesecake is ready to be taken out of the oven pour the upper layer into the form and flatten it nicely. The next baking step including the upper layer will last another 20 minutes.

Tip!
Let the cheesecake cool down until it reaches room temperature. Only after that remove it out of the form to minimize damaging risks.

To add some extra flavor I served this tasty colorful beauty with orange zest and some chopped pistachios. Enjoy every piece ;)

Pumpkin cream soup

New season, old good pumpkin cream soup. At the times, when the sun is still shining and the leaves are not falling down you understand one day, that you want to cheer yourself up with something warm and tasty. Hello September! 

The main autumn vegetable is, of course, pumpkin. It can be cooked in different ways - baked, steamed, roasted.... With its mild and creamy taste pumpkin soup is anyway one of the best choices. It is low in calories and high in fiber. The seeds are a good source of protein, iron and B vitamins. Pumpkin is perfectly digested and is used as a perfect dish in a healthy lifestyle as well as in the children's menu.

So let's do it! You will need

2 kg Hokkaido pumpkin

1 onion

3 l water

basil, oregano

pumpkin seeds
1 tbsp pumpkin seeds' oil
1 cup whipped cream - if you want to have extra-creamy texture

I've chosen Hokkaido pumpkin. It can be cooked without peeling and the time is money as you know ;) But if you can't buy this sort of pumpkin, take any other that you like. Wash it carefully and halve the pumpkin lengthways, scoop out the seeds with a spoon and cut into chunks. Place them into a pot, add one peeled onion and water until its covered. Boil for about 30-40 minutes.  Sure, you can boil the whole pumpkin with a whole onion. But then you will have to halve it afterwards to take out the seeds.

Tip: The other possibility is to bake the pumpkin and onion in the oven at 180C for about 40 minutes until soft.

When the vegetables are soft blend them with a stick blender until they are smooth and creamy. Leave the water aside. Add it to make your soup more liquid.
If you're a fan of creamier texture this is the time to add whipped cream and mix it thoroughly.
Spice your soup with some salt and pepper. Add basil and oregano as well. I used pumpkin seeds' oil and some pumpkin seeds to serve. Tastes so mild. Even my nephew ate it with a big pleasure.

Bon Appetit, my dear food-lovers!