Vegetarian weekly menu 43/2021

Spicy Pumpkin Soup

by Pia Haugseth
Vegetarian
Gluten-free
60 min
Spicy Pumpkin Soup

ingredients

  • 1 1/2 kg pumpkin
  • 2 x carrots
  • 1 x yellow onion
  • 4 clove garlic
  • 1 tbsp olive oil
  • 1 x red chili
  • 1 tbsp butter
  • 2 dl non-alcoholic, gluten-free beer
  • 6 dl water
  • 2 x vegetable bouillon
  • 2 tbsp crème fraîche
  • 1 tsp salt
  • 1/2 tsp black pepper

method

  1. Preheat the oven to 200 degrees celsius.
  2. If following the weekly menu, set aside 4 dl of soup per person for the other dinners this week.
  3. Divide the pumpkins in half and remove the seeds with a spoon. Pick out the seeds from the stringy mass and rinse them well. Set the seeds aside to dry.
  4. Peel the pumpkin and cut into cubes. Set aside 200g per person for another dinner this week. You can make so much from just one pumpkin, so try searching Sulten for more pumpkin recipes!
  5. Dice the carrot.
  6. Peel the onion and garlic. Mince the onion. First, fry the whole garlic clove in a large saucepan with oil until golden, then add the onion. Cook until translucent.
  7. Mince the chili and add to the saucepan. Cook for 1 minutes before adding butter and carrots. Cook for another 5 minutes. Add pumpkin and cook while stirring. Once the vegetables are heated througout, proceed to the next step.
  8. Add beer and bring to a boil. Then add vegetable broth and water and simmer for 30 minutes. Stir occasionally.
  9. Once the soup is boiling, toast the pumpkin seeds. Place the seeds on a piece of parchment paper and drizzle with oil and salt. Transfer to a baking tray and bake them in the oven for about 15 minutes at 200 degrees celcius. You may stir them around a couple of times while baking to ensure they're evenly roasted.
  10. Use an immersion blender to make the soup completely smooth. Season to taste with salt and pepper. Serve each bowl with a dollop of cream fraiche. Top with toasted seeds.

Gluten-Free Spaghetti in a Spicy Pumpkin Sauce

by Pia Haugseth
Vegetarian
Gluten-free
15 min
Gluten-Free Spaghetti in a Spicy Pumpkin Sauce

ingredients

  • 125 g gluten-free spaghetti
  • 1 clove garlic
  • 1/2 x red chili
  • 25 g cheese
  • 1 tsp oregano

method

  1. For this dinner we'll be using the spicy pumpkin soup leftovers from earlier this week (2 dl per person).
  2. Cook gluten-free spaghetti according to the instructions on the package. You may use regular spaghetti instead, if preferred.
  3. Mince the garlic and fry in a pan until golden.
  4. Finely chop the chilli and fry together with the garlic.
  5. Pour in the pumpkin soup and cook until hot, then fold in the cooked spaghetti. Stir in grated cheese until you have a beatuifully creamy pasta sauce. Top with oregano and serve immediately.

Spicy Pumpkin Pizza with Apple Slaw

by Pia Haugseth
Vegetarian
Gluten-free
60 min
Spicy Pumpkin Pizza with Apple Slaw

ingredients

  • 180 g gluten-free all-purpose flour
  • 1/4 pack dry yeast
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 dl lukewarm water
  • 3 tbsp olive oil
  • 100 g cheese
  • 1/2 x carrots
  • 50 g blue cheese
  • 1/4 x red chili
  • 8 x walnuts
  • 1/10 x iceberg lettuce
  • 1/2 x apple
  • 1 tsp oregano

method

  1. This dish is part of a weekly menu, where we use spicy pumpkin soup (1 dl per person) as an ingredient.
  2. Start by making pizza dough. Mix gluten-free flour, dry yeast, baking powder and salt in a bowl. Mix well. Add lukewarm water and 1/3 of the olive oil. Knead the dough for a minimum of 5 minutes. Let the dough rise and double in size.
  3. Drizzle the rest of the olive oil on a baking sheet. Get the dough out, rub it in the olive oil on the baking sheet before rolling it out. Bake at the bottom of the oven at 250 degrees for 7 minutes before adding the toppings.
  4. Spread out the pumpkin soup like you would a regular pizza sauce, and drizzle grated cheese on top. Slice the carrot into matchsticks and place on top of the cheese. Crumble the blue cheese and walnuts and sprinkle on top. Sprinkle with oregano as well.
  5. Bake the pizza for another 7 minutes or until the cheese is melted and slightly golden.
  6. Serve with a salad of finely sliced (or julienned) iceberg lettuce and apple.

Pumpkin Salad with Blue Cheese Dressing

by Pia Haugseth
Vegetarian
Gluten-free
40 min
Pumpkin Salad with Blue Cheese Dressing

ingredients

  • 200 g pumpkin
  • 1 tbsp olive oil
  • 1/4 x iceberg lettuce
  • 1/2 x carrots
  • 50 g blue cheese
  • 1 dl crème fraîche
  • 1/2 x apple
  • 10 x walnuts
  • 1 tsp sugar
  • 2 tsp butter

method

  1. Cut the pumpkin into chunks, drizzle with some oil and salt. Bake on the middle rack in the oven at 200 degrees celcius for 20 minutes.
  2. Cut a "slice" of the iceberg lettuce and place on a plate (as pictured).
  3. Grate or julienne the carrot and sprinkle on top of the lettuce. Thinly slice the apple, then cut the slices in two before sprinkling over the carrot.
  4. Mix together blue cheese and creme fraiche. Season with salt and pepper.
  5. Next, you caramelise the walnuts. Melt sugar in a frying pan over medium heat, then add the walnuts. Flip the walnuts and add butter immediately. Keep turning the nuts around until they're properly toasted and caramelised. until the nuts are completely caramelized. This should only take a few minutes, as they burn easily.
  6. Top the whole thing with blue cheese dressing and caramelised walnuts.
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