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pumpkin-orange soup with prawns

Recipe: Pumpkin-orange soup with prawns

  • 700 g of pumpkin
  • one garlic clove, thinly sliced
  • 2 shallots, coarsely diced
  • 2 tsp. of freshly grated ginger
  • 500 ml of homemade vegetable stock
  • salt and pepper
  • 1/2 cup of freshly squeezed orange juice
  • 2 tbsp. of olive oil
  • 400 g of peeled prawns
  • 1 tbsp. of butter
  • Cut pumpkin into large chunks, place them in an oiled baking dish. Drizzle with olive oil, sprinkle with salt and pepper.
  • Roast at 200C for 30-40 minutes. Let cool and remove the skins.
  • Heat one tbsp. of olive oil in a large pot, saute garlic and shallots, add ginger and fry for a moment. Add pumpkin, pour in the stock and bring to boil.
  • Add orange juice and blend the soup.
  • Melt butter in a skillet, add prawns and cook them for 1-2 minutes each side. Serve them with soup.

roasted fall vegetables

Recipe: Roasted fall vegetables

  • 1/2 Hokkaido pumpkin
  • 4-5 small potatoes
  • 3 small carrots
  • 4 shallots
  • 4 garlic cloves
  • 2 tbsp. of olive oil
  • 100 g of feta cheese
  • few branches of fresh rosemary
  • a handful of pumpkin seeds
  • freshly ground pepper

pumpkin farm

Pumpkin Farm, Warszawa Powsin

stuffed butternut squash

Recipe: Stuffed butternut squash

  • one butternut squash
  • 1 cup of buckwheat
  • one red onion, finely diced
  • 200 g of chanterelles
  • 1 tbsp. of butter
  • salt and pepper
  • fresh thyme

baked goat cheese with figs

Recipe: Baked goat cheese with figs

  • a piece of hard goat cheese (200 g)
  • one fresh fig
  • 3 tsp. of fresh thyme leaves
  • 2 tbsp. of honey