What a sweet weekend it was.
A heart-warming rich, tasty soup is what I crave for in a cold wintery night, with a piece of bread. Last year I have prepared the butternut squash conserves but never tried the pumpkin soup. So this time I chose a nice pumpkin and head to the kitchen. Cooking it was very easy and simple. I found the recipe on one of my favourite food website, bbcgoodfood.com.
And sunday was a holiday, the feast of Saint Barbara, Eid el berbara, celebrated mostly by children who wear costumes and masks and go knocking on doors to collect candies and sweets.
The best part is the sweets we prepare. Very delicious food. I have prepared Maacroun, the anis-flavoured semolina fried dough soaked in sugar syrup and Qatayef, the pancakes filled with kashta or walnut-almond-sugar mixture. We also boil whole barley topped with nuts and sugar.
Happy Saint Barbara’s day.
Pumpkin soup adapted from bbcgoodfood.com
- 2 tbsp olive oil
- 2 onions finely chopped,
- 1 kg pumpkin, peeled, deseeded, cut into chunks, baked in oven for 30 min
- 700 ml vegetable stock
- 142 ml double cream
Heat the oil and gently cook the onions until soft, for 5 min. Add the pumpkin and carry on cooking for 8-10 more min, stirring occasionally.
Pour the stock into the pan, season with salt and pepper. Bring to the boil then simmer for 10 min. Pour the cream into the pan and bring again to the boil, then purée with a hand mixer. Turn off the heat and ladle into bowls, drizzle some olive oil and serve.