THE BEST FROM AUTUMN

HOKKAIDO SOUP WITH THYME AND APPLES
recipe is for 4 people.
Ingredients
1 Hokkaido pumpkin, peeled, cleaned and cut into large cubes.
1 medium potato or 2 small, peeled and diced
1 onion
1 clove of garlic
Oil
1 teaspoon curry
A pinch of cayenne pepper
7 dl vegetable broth
Lemon juice
Possibly. 0.5 dl cream

    Accessories

    1 tart apple, thinly sliced
    2-3 sprigs of thyme
    Salt

    Course of action

    Saute onion, garlic and pumpkin in a little oil in a pan. Add the curry and cayenne pepper and let it sizzle a little before adding the broth.

    Let the soup simmer under the lid for 30 minutes. or until the pumpkin is tender. Blend the soup and season with salt, pepper, lemon juice and, if necessary, cream. If the soup is too thick, add more water. Let the soup simmer on low heat while you make the butter-fried apples.

    Heat some butter in a pan and add the apple and thyme. Let it cook for a few minutes until the apple starts to get a little tender. Sprinkle with a little salt and serve with the soup.

    SKYR WITH APPLESAUCE AND NUT MIX.

    applesauce recipe.

    Ingredients

    800 g apple, peeled and cut into small cubes
    1 DL water
    0.50 vanilla bean
    1 pinch of cinnamon
    1 pinch of ground cardamom
    110 g of sugar

      Course of action

      Put apple cubes, water, spices and sugar in a saucepan, bring to the boil and leave to simmer uncovered for 15 minutes. Stir it through a few times along the way.

      Put the porridge in the fridge and let it cool.