Don't judge a soup by its...

Although the pictures might suggest otherwise, dinner was delicious last night. We made an easy pumpkin soup, pita bread (not homemade, I'll do better next time - I promise!) and black bean dip. I know it kinda looks disgusting: something about bad lighting, kitchen issues and being in a hurry. But trust me on this one, it tasted pretty neat. And best part: it's actually prrrretty easy!

Now what happened? Saturday morning was rather hectic, so for the rest of the day we decided to chill. And that's what we did: the plan was afternoon nap (those are the best), a movie in the evening and food in between. And that in between part is where it all went downhill. Without a real plan we went to the supermarket, just buying random stuff. Then we got back home and did more random stuff, which ended up in a kitchen mess and flying knifes (I kid you not).

However, considering the circumstances, I'd say the result was A-OK. As said before: we did pumpkin soup with sweet potato, topped with toasted sesame seeds and coconut cream - pita bread on the side with a black bean/lime/cilantro spread. YUM! Like honestly, it's so easy you don't need a recipe if you kinda know your way around in the kitchen.

Ingredients

Soup

1 leek

1 small sweet potato

1 butternut squash

1 clove of garlic

Butter

Sesame seeds

Coconut cream 

Black bean spread
1 can of black beans
Juice of 1/2 lime
Juice of 1/2 lemon
Salt
Pepper
Ground paprika
Fresh cilantro
1 clove of garlic

Recipe
Soup

1. Preheat the oven at 200°C.
2. Chop up the butternut squash into 2X2 centimetre pieces. Put into an oven dish and cover with aluminium foil. Put the dish into the oven until the pumpkin is really soft, so you can easily discard the skin.
3. Once the pumpkin is really tender, transfer to a bowl. Let the bowl sit in cold water for a bit, so the pumpkin cools down. Peel the pumpkin.
4. Rinse and chop the leek. Peel and chop the sweet potato. Chop the garlic.
5. Start the basis of your soup: put a pot on the stove, add some butter. Once the butter is melted, add the leek, the sweet potato and the garlic. Put the lid on top and let sit for a bit.
6. Add the pumpkin and add some water until the pumpkin is covered.
7. Let it cook for a bit and mix the vegetables. Add some water until desired consistency. Add salt and pepper.
8. In the mean time: toast the sesame seeds.
9. Once the soup is done and the seeds are toast, put the soup in a bowl and top with the sesame and coconut cream. Think it would be really delicious with some ginger as well.

Spread

1. Mix all ingredients in a bowl, besides the cilantro.
2. Once the soup is done, make sure the pita breads are toasted.
3. Serve the soup with the pita and spread.
4. Et voilà, enjoy your meal!

Do you like pumpkin as much as I do? Do you have any special pumpkin recipes I should try? Let me know!

Love,
Julie