Cream of Pumpkin Soup

pumpkin

pumpkin-soup

pumpkin-soup-up

Cream of pumpkin soup is one of my favorite soups. I know I say the same thing about almost every soup I try and I’m also aware of the fact that I might have a problem. I wouldn’t call it a problem, though. I would rather call it an affinity for everything that’s nutritious, delicious and hydrating.
Pumpkin-wise, this year has been extremely productive and rewarding. I harvested some huge pumpkins from my own veggie garden. And when I say huge, I mean huge-huge, that’s-the-biggest-vegetable-I’ve-ever-seen kind of huge. If last year I had two semi-decent looking pumpkins (who am I kidding, they were a cross between a melon and a tennis ball, to be more accurate), this year I had about a dozen giant ones. And they were so incredibly tasty! Sometimes I looked at them and I felt it would be a shame to cook them, and then I remembered their perfect flavor and their addictive sweetness. And that was the nudge I needed to get things going! Continue reading Cream of Pumpkin Soup

Trofie with Roasted Beetroot and Pumpkin Seed Pesto

plating

roasted-beets

beetroot-pesto-trofie

Since fall is basically here and I’ve been shivering for days, I tend to incorporate more autumnal flavors in my dishes. And what would possibly be this glorious season without its vegetables? I simply love fall and its delightful veggies, little pieces of hearty and flavorful jewels. Today I stumbled across some tiny yet flavorful blood-red beetroot so I decided to befriend them with some lovely pumpkin seeds and some grated Grana Padano. The result was a vibrant autumnal pesto. While my beets were gentle roasting in the oven, I boiled al dente some dry pasta. I usually prepare my own pasta from scratch, but now I offered a chance to a box of trofie which was sitting on a shelf for quite some time. The dish was so hearty, and colorful with an extremely interesting taste, a bold, rich, astringent, quite citrusy taste. It tasted like October.

Since Pesto alla Genovese, the original version of this pasta sauce goes so well with trofie, I was so curious to find out if these funny looking pasta resonates with my roasted beetroot as well. They do resonate and every bite is such a rewarding experience! Continue reading Trofie with Roasted Beetroot and Pumpkin Seed Pesto

Lamb’s Lettuce with Mushrooms, Grapes and Halloumi

Salad - eating

Salad - close up

I’ve declared my eternal “love” for salads on many other occasions. I’m still not a fan but I still eat them regularly, only for their health benefits. On the other hand, this salad is quite tasty, extremely easy to make and packed with nutrients. It has so many bold flavors and the consistency of the halloumi cheese is simply addictive.
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Potato Salad with Avocado and Greek Yogurt Sauce

Potato salad - servingGarnishing potato salad
This potato salad is a healthier approach to classic mayonnaise potato salad. Since I started cooking, I tried a lot of recipes, but I haven’t found the perfect one. I tried to include lots of different ingredients, some of them fitted like a glove, some of them made my salad taste at least… weird. So, I finally have my own version, a version that is both tasty and nutritious.
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Cream of Potatoes Soup

Potato soup - platingPouring potato soup

I love veggie soups. They are nutritious, tasty and very easy to make. When it’s freezing outside, a big bowl of soup has the power to warm up both your body and your soul.

Today I chose a cream of potato soup. It’s so hearty and creamy. For extra flavor, I boiled veggies in homemade chicken soup and I seasoned my cream of potatoes with Cajun spice blend. I served this wonderful soup in huge bowls with crispy bacon, avocado, pumpkin seeds and chilli pecorino cheese sprinkled on top.

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