Spicy Pumpkin Soup with Vegan Cheese and Fermented Pumpkin

As a last hurrah for Halloween and hello Bonfire Night I’ve made a delicious Spicy Pumpkin Soup, topped with Fermented Pumpkin (HERE) and Vegan Cheese.
This is a great way to eat your
Halloween decorations now it’s all but over.
I have put all the spiders, rats, ghouls and  rapping skeletons  in their boxes and I’m left with loads of small pumpkins. (The larger carved pumpkins have been binned). The smaller ones are great for cooking.

Spicy Pumpkin Soup with Vegan Cheese and Fermented Pumpkin Topping

– I small pumpkin I used a harlequin Pumpkin about 450g when peeled and de-seeded.

– 1 large carrot cut into pieces

– 2 celery sticks

– 1 small red onion

– leek about 35g

– fresh ginger 10g

– 2 garlic cloves

– 2 tablespoons coconut oil

– 1 tablespoon bouillon powder

– 1/2 tablespoon curry powder

– 1/4 teaspoon cumin

– 1/8 teaspoon cinnamon

– 500ml water

Topping – optional

– grated vegan cheese

– 1/2 tablespoon fermented pumpkin per person (when using the fermented pumpkin in the soup I normally don’t mix it with maple syrup as it’s not needed)

– pumpkin seeds

DIRECTIONS:

1. Pre heat the oven to 190C
2. Peel and de-seed your pumpkin.
3. Cut your pumpkin into pieces and mix with 1 tablespoon with coconut oil and let it roast for about 40 min or until soft.
4. Add 1 tablespoon coconut oil to a pan and add first union and then all the other veg. When soft add the spices. Last add the roasted pumpkin.
5. Add the water and the stock powder. Let it simmer for about 5-10min.
6. Use a hand mixer and mix until smooth.
7. Serve  and top with a tablespoon of fermented pumpkin, grated vegan cheese and pumpkin seeds.

♥L

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Fermented Beetroot and Horseradish Relish

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Happy Christmas!
Only a few days left and this fermented recipe is really quick only takes 3-5 days so you can serve it with your Christmas lunch on Sunday.
When you eat fermented vegetables you really do something good for your self and you elevate your health to a higher level.
Fermented foods give you more for your buck as fermented foods have shown to have more nutrients the raw foods.
I really hope you like this recipe, it’s one of my favorites!

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Fermented Beetroot and Horseradish Relish
Ingredients:

– 500 gram raw beetroot, peeled and grated

– 50 gram finely grated horseradish

– 1 1/2 tablespoon balsamic vinegar

3/4 tablespoon Himalayan crystal salt or sea salt

– 1/2 probiotic capsule

Directions
1. mix the beetroot with the salt and massage for a few minutes until the juices comes out.
2. Add all the ingredients, mix and put them in a sterilized kilner jar.
3. leave for 3-5 days, taste as you go along,

♥L

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Video: Fermented Pear and Ginger Chutney

Hi everyone,
This Lacto Fermented Pear & Ginger Chutney is great way to get more probiotics in your diet and as an extra bonus it tastes divine.

Ingredients:
3 pears
1/2 teaspoon Probiotic powder
date paste made by soaking 7 dates in water over night and then mixing
1/2 cup raisins
1 tablespoon of grated ginger
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon Chinese 5 spice

I forgot to say in the video that when the fermentation is done put it straight in the fridge this will stop the fermentation. It keeps in the fridge for about a month.

XX L
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How to make Kimchi Video

Kimchi

Hot, spicy and salty the Korean traditional fermented cabbage dish Kimchi is a delicious and super nutritious!
This is how you make it at home:

Kimchi:
1 Chinese cabbage
1 mooli radish or 4 red ones
1 turnip
2 carrots
50g ginger root
5 garlic cloves
6 chillies
1 tsp chilli powder
1 tsp cinnamon
optional: seaweed, fish sauce

XX Lisa

How to Ferment Vegetables

I’m completely obsessed with fermented vegetables and include them as often as possible in my meals.
Fermented vegetables are the ultimate super foods and can heal your gut, and keep you fabulously healthy!
It’s so easy to make it’s ridicules and so delish as well!

You can find out more about Åsa’s fermentation-course HERE.

Ingredients:
Cabbage
Cauliflower (optional)
Dill (optional)
Himalayan Crystal Salt or sea salt 15 grams per kilo of vegetable.

You also need a bog standard kilner jar.

XX Lisa