Pumpasoppa med krispig kålsallad och valnötsdressing

En krämig pumpasoppa med krispig sallad svängd med en krämig dressing. Bakad pumpa får en än mer djup smak - så baka gärna pumpan i ugnen innan den mixas ner i soppan.

Pumpasoppa med krispig kålsallad

6-8 portioner på buffé, 4 portioner som huvudrätt

Ingredienser

1 stor butternutpumpa

1 gul lök

4 vitlöksklyftor

1 msk färsk ingefära, riven

1/2 tsk malen kanel

1 liter vatten + 1 msk grönsaksbuljongpulver

1 tsk rapsolja

salt och svartpeppar

Kålsallad

100 gram brysselkål

100 gram svartkål

50 gram rödkål

Valnötsdressing

40 gram rostade valnötter

2 tsk dijonsenap

1/2 dl kallpressad rapsolja

1/2 dl äppelcidervinäger

salt och svartpeppar

Till servering

Surdegsbröd

rostade pumpakärnor

torkade lingon eller tranbär

växtyoghurt

Gör såhär

Värm ugnen till 175°C. Tvätta pumpan och dela på mitten. Gröp ur kärnorna och lägg sedan bitarna på en ugnsplåt, pensla med olja. Skala och skär löken i 4 delar. Blanda vitlöksklyftorna med olja (med skalet fortfarande kvar), lägg bredvid pumpan. Baka i mitten av ugnen i 25 minuter, tills pumpan är helt mjuk.

Gröp ur pumpan, och tryck ut vitlöksklyftorna. Mixa alla ingredienser tills helt slätt i en blender, häll ner i en kastrull, låt koka upp och sjud sedan i 10 minuter. Salta och peppra efter smak.

Finstrimla brysselkål, svartkål och rödkål. Mixa ihop ingredienserna till dressingen i en blender. Salta och peppra efter smak. Blanda kålblandningen med ett par msk av dressingen (det kommer bli över, och det funkar perfekt att spara i en burk i kylen i upp till en vecka!) så att allt täcks.

Servera soppan toppad med kålsallad, yoghurt, rostade pumpakärnor och eventuellt torkade lingon eller tranbär.

Tips! Torka dina egna lingon. Lägg 225 gram frysta, eller färska, lingon på en bakplåtspappersklädd plåt, blanda med 1/2 tsk rapsolja och sprid sedan ut. Torka i ugnen på 50°C över natten, med ugnsluckan lite på glänt, tills de fått en konsistens liknande russin.

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A creamy pumpkin soup topped with a crispy yet creamy salad. When baked the pumpkin gets an even more intense flavour - so baking it before mixing it (instead of boiling it) gives a really delicious and flavourful soup!

Pumpkin soup with brassica salad

6-8 servings at a buffet, 4 as a main

Soup

1 big butternut squash or Hokkaido pumpkin

1 yellow onion

4 garlic cloves

1 Tbsp grated fresh ginger

1/2 tsp ground cinnamon

1 liter water

1 tsp rapeseed oil

Salt to taste

Raw brassica salad

100 grams brussels sprouts

100 grams dino kale

50 grams red cabbage

Walnut dressing

40 grams toasted walnuts

2 tsp dijon mustard

1/2 dl cold pressed rapeseed oil

1/2 dl apple cider vinegar

Salt and black pepper to taste

For serving

Yummy sourdough bread, or any christmassy bread

Toasted pumpkin seeds

Dried lingonberries

Plant yoghurt

How to

Pre heat oven to 175°C. Wash the pumpkin and cut in half, scoop out the seeds and cut the rest in smaller pieces. Put on a baking tray and drizzle with a little oil. Peel the onion and cut in to quarters. Toss the garlic cloves with a drizzle of oil (peel stil on), put on the baking tray. Bake in the oven for 25 minutes, until both pumpkin and garlic are soft. Let cool slightly. Squeeze out the garlic. Mix with the rest of the ingredients until smooth in your blender, add a bit more water I necessary. Salt to taste. Pour in to a saucepan and simmer for 10 minutes.

Finely shred the brussel sprouts, dino kale and red cabbage. Mix together the ingredients for the dressing in a blender until smooth, salt and pepper to taste. Drizzle over the salad and give it a toss (you won’t be needing all of it, so save for another upcoming meal!).

Serve the warm soup topped with crispy salad, pumpkin seeds, dried lingonberries and a dollop of yoghurt.

Tips! Dry your own lingonberries! Toss 1 package of frozen lingonberries with 1/2 tsp rapeseed oil and put on a baking tray. Dry in the oven at 50° over night, or until dry.

Fralla med rostad pumpa, spenatpesto och kantareller

En fralla kommer lastad - med riktigt läcker och matig fyllning! En flört med hösten, både i form av säsongens råvaror men också de sprakande färger som vi snart omges utav. Se gärna till att göra lite extra av allt när du ändå är igång. Tillsammans med lite kokt havre, durra eller quinoa, och en näve rostade kikärtor, kan du även blanda ihop ingredienserna nedan till en god och matig sallad till en kommande måltid!

Fralla med rostad pumpa, spenatpesto, kantareller och syrad rödkål

4 frallor

Ingredienser

4 surdegsfrallor

1/2 pumpa, exempelvis Butternut eller Hokkaido

200 gram färska kantareller

50 gram färsk babyspenat

1 msk rapsolja

Flingsalt och nymalen svartpeppar

Syrad rödkål

200 gram rödkål

2 dl vatten 

1 dl äppelcidervinäger

Spenatpesto

100 gram färsk babyspenat

1 näve färsk persilja

1 dl pumpakärnor

1 liten vitlöksklyfta

1/2 dl extra virgin olivolja

1 msk näringsjäst (valfritt)

1 tsk äppelcidervinäger

Salt och nymalen svartpeppar

Gör såhär

Syrad rödkål: Hyvla rödkålen tunt på mandolin, eller skär tunt med kniv. Koka upp vätskan, dra av värmen och lägg i rödkålen. Sätt på en lock. Låt stå minst 30 minuter. Ta upp ur vätskan innan servering.

Värm ugnen till 200°C. Tvätta, dela och skiva pumpan i tunna skivor. Lägg på en bakplåt, pensla med lite olja, strö över lite flingsalt och rosta i ugnen i 20 minuter tills mjuka och lätt gyllene.

Spenatpesto: Rosta pumpakärnorna i en torr, medelhet stekpanna tills de börjar poppa och det doftar nötigt. Mixa alla ingredienser till en bitig pesto i matberedare. Smaka av med salt.

Borsta kantarellerna, förväll sedan sedan i en torr stekpanna på medelvärme tills all vätska försvunnit. Ringla över lite rapsolja och fräs tills gyllene. Salta och peppra efter smak.

Skär ett snitt i varje fralla. Fyll dem med färsk babyspenat, pumpa, rödkål, kantareller och pesto.

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Sourdough roll with roasted pumpkin, spinach pesto, chanterelles and pickled red cabbage

Serves 4

Ingredients

4 sourdough rolls

1/2 butternut squash or pumpkin

200 grams chanterelles

50 grams baby spinach

1 Tbsp rapeseed oil

flakey salt and freshly ground black pepper

Pickled red cabbage

200 grams red cabbage

2 dl water

1 dl apple cider vinegar

Spinach pesto

100 grams fresh baby spinach

1 handful fresh parsley

1 dl pumpkin seeds

1 small garlic clove

1/2 dl extra virgin olive oil

1 Tbsp nutritional yeast

1 tsp apple cider vinegar

flakey salt and freshly ground black pepper

How to

Pickled red cabbage: Shred the cabbage using a mandoline or a sharp knife. Bring water and apple cider vinegar to a boil. Remove from heat, add the cabbage and put on a lid. Let sit at least 30 minutes.

Pre heat the oven to 200°C. Wash, cut and slice the butternut squash. Put on a baking tray, brush with oil and sprinkle with salt. Roast in the oven for 20 minutes, until soft and lightly golden.

Spinach pesto: Toast the pumpkin seeds in a dry pan on medium heat until they start to pop. Mix all the ingredients for the pesto until crumbly. Salt to taste.

Brush the chanterelles. Fry in a dry pan until all water is gone. Add a drizzle of oil and fry until the chanterelles gets slightly golden. Salt and pepper to taste.

Fill the sourdough rolls with baby spinach, butternut squash. pickled red cabbage, chanterelles and pesto.

Roasted butternut squash and parsnip salad with turmeric cauliflower, shaved fennel and kale crisps

Photos by Anges Malterdotter

Roasted butternut squash and parsnip salad with turmeric cauliflower, shaved fennel and kale crisps

Serves 4

Ingredients

1 butternut squash

1 cauliflower

250 g parsnips

200 g kale

230 g (about 4 dl / 1.6 US cups) pre cooked chickpeas

1 fennel

1 tsp mild curry blend (choose your favourite!)

2 tsp dried cilantro

1 tbsp cold pressed olive oil

flakey salt and freshly ground black pepper to taste

Avocado mash

2 avocados

1 tbsp apple cider vinegar 

a handful of fresh mint, finely chopped

flakey salt and freshly ground black pepper to taste

How to

Pre heat the oven to 175 degrees celsius / 345 degrees Fahrenheit.

Peel, remove the seeds and dice the butternut squash in 2x2 cm pieces. Tear the cauliflower in to smaller florets (and keep the light leaves - the are delicious to roast as well). Scrub the parsnips, cut in half. Rinse the chickpeas, then dry them with kitchen paper. 

Cut away the thick bottom steam of the kale, tear the leafs in to smaller pieces. Massage with olive oil and a pinch of salt until silky. Put half of the kale on your serving platter, the rest is going in to the oven when about 5-7 minutes remains on the roasted veggies.

Put the butternut squash, cauliflower, parsnips and chickpeas on a baking tray (separated), drizzle with olive oil. Massage the cauliflower florets + leaves and chickpeas with the curry blend. Roast in the oven for about 20 minutes, until the veggies are slightly golden and crispy around the edges but still have that al dente taste to them. Add half of the massaged kale when 5-7 minutes remains. Toss everything with the dried cilantro once out of the oven.

Shave the fennel using a mandoline or cut thinly using a sharp knife. Peel and pit the avocado, mash, with vinegar and finely chopped fresh mint, using a fork. Salt and pepper to taste.

Layer all the ingredients on a big serving plate. Top with dollops of the avocado mash. Sprinkle with flakey salt.

Golden sorghum salad with roasted broccoli, butternut squash, herb hummus and hazelnuts

A what's-in-the-fridge-lunch. Use a bunch of veggies that you like (including nice and unprocessed carbohydrates, some kind of plant based protein, healthy fats, vitamins and minerals), cook them in different ways for texture and maybe add something unexpected or fun - like sorghum cooked in turmeric and cumin for colour and flavour - and you're in for a treat. It doesn't have to be any harder then that to cook healthy, delicious and exciting every day food! 

Golden sorghum salad with roasted broccoli, butternut squash, herb hummus and hazelnuts

Serves 2

Ingredients

1 dl uncooked sorghum (Double or triple to get your meal prep going!)

1/2 tsp ground turmeric

1/2 tsp ground cumin

1 broccoli

1/2 a butternut squash

1 small courgette 

2 handfulls of chopped kale 

2 tbsp roasted, peeled hazelnuts (make sure to remove the peel by toasting them in the oven and then rubbing them off wrapped in a clean tea towel if you can't find already peeled as it can be a bit bitter) 

2 tbsp cold pressed olive oil 

fresh herbs of your choice to serve (I used Thai basil)

Herb hummus

4 dl pre cooked chickpeas (about 1 can/230 grams)

2 tbsp tahini 

1/2 dl water 

1/2 garlic clove

2 handfulls fresh herbs of your choice (I used parsley and basil)

1 tbsp good quality cold pressed olive oil 

salt and freshly ground black pepper to taste

How to

Pre heat the oven to 200 degrees Celsius. 

Cook the sorghum according to instructions on the packaging, adding 1 tsp turmeric and 1/2 tsp cumin to the cooking water. 

Rinse and cut of the steam from the broccoli florets. Tear the florets in to smaller pieces. Use a vegetable peeler to remove the tough outer layer of the stem, cut the rest of the steam in cubes. Peel the squash and remove the seeds, cut in to small cubes. Put on a baking sheet, drizzle with 1 tbsp olive oil, sprinkle with a pinch of salt and roast in the middle of the oven for about 15 minutes, until broccoli gets crisp around the edges and squash gets soft. 

Wash and spiralize the courgette using a spiralizer, julienne peeler or a vegetable peeler. Rinse, dry carefully and then massage the kale with 1 tbsp olive oil and a pinch of salt until it gets all silky and soft.  

Hummus: Mix tahini and water until creamy. Add the rest of the ingredients, except for the oil, and mix until smooth. Add the oil and pulse a few times, salt and pepper to taste. 

Layer the different components on two plates. Serve with hummus and fresh herbs. 

Red quinoa and roasted red cabbage salad with butternut squash, apple and herb baked falafels

To bake big chunks of red cabbage in the oven until soft but tender is my favourite way to cook red cabbage. In this salad I toss the cabbage around with some quinoa, small bites of butternut squash, thinly sliced apple and herby falafels! 

I roll my falafels in sesame seeds and bake them all at the same time at a baking sheet in the oven. Makes them really crisp but still healthy! You could serve this salad with an avocado dressing or any nut dressing that you like, but I actually prefer to just drizzle a really good cold pressed olive oil over the whole thing. 

Roasted red cabbage salad with butternut squash, apple and herb baked falafels

Serves 4

Ingredients

1 medium red cabbage 

1 small butternut squash 

2 dl red quinoa, uncooked 

1 apple 

100 grams mixed salad leaves 

Baked herb falafels

450 grams pre cooked white beans (2 packages or 8 dl) 

1 dl sunflower seeds (preferably toasted)

2 dl fresh herbs of your choice 

1 dl sorghum flour (quinoa-/buckwheat-/oat flour works just at fine)

1/2 tsp himalayan salt

2 tbsp cold pressed olive oil 

2 pinches freshly ground black pepper 

1 dl sesame seeds for coating 

How to

Pre heat the oven to 200 degrees. Mix white beans, sunflower seeds, herbs, flour, oil, salt and pepper until a sticky and semi smooth "batter" - you want to keep the texture from the sunflower seeds! Ad a bit of water if to dry, and a bit more flour if to wet. Let sit for 20 minutes, this helps the falafels stay together even better when rolling/baking/eating. Form in to falafel, about 20 pieces, and roll in sesame seeds. Place on a oiled baking sheet and bake in the oven for 15-20 minutes, until crispy on the outside. 

Remove the stalk bit from the cabbage and cut the rest in to big chunks. Brush with oil and place on a baking tray. 

Peel (start with removing the ends, then cut the squash in half lengthwise, and then in half on the width. Carefully cut of the peel using a sharp knife), scrape out seeds and stringy bits and cube butternut squash  Drizzle with oil and place beside the cabbage. Bake in the oven until both cabbage and squash gets soft and golden around the edges, takes about 20-25 minutes. 

Cook the quinoa according to instructions on the packaging.  

Thinly slice the apple using a mandoline, or a sharp knife. 

Mix cabbage, squash, quinoa, apple and salad leaves. Serve with herb falafels and drizzle with your favourite cold pressed oil! 

Butternut squash chia pudding with apple compote

There are a few kitchen tools that I cannot be without. My knifes, my immersion blender and my mandoline. And then there are the ones that I would rather (really) not be without - like my food processor and high speed blender. Cooking gets even more fun when you have good conditions! Anyhow, I now have a new friend in the kitchen - one of those tools that make the cooking even more fun, creative and let you discover a bunch of new things you can do - especially when it comes to plant based food. I'm talking about my new dear slow juicer that I got from kitchen store Bagaren och Kocken in Gothenburg.

The brilliant thing about a slow juicer (which crushes the ingredients and then presses them through a fine mesh strainer which further more preserves most of the enzymes and nutrition - good thing) is that you can extract both vitamins and fibers from not only bigger fruits and vegetables but also from leafy greens, herbs and nuts. Imagine adding that to your breakfast, lunch, afternoon smoothie or dessert! Or how easy it could be making a batch of super nutritious turmeric and ginger shots.  

As I love vegetables I've been experimenting and been slow juicing other things than the obvious fruits. As it's winter squash and pumpkin season I wanted to use them in a new way. The thing is, when I have my "Thess food talks" I often talk about discovering other areas of use for your favourite vegetables then the most obvious ones. That's how I came up with this recipe - a savoury and seasonal chia pudding made from slow juiced butternut squash! 

Butternut squash chia pudding with apple compote

Makes two bowls 

Ingredients

4 tbsp chia seeds

2 dl freshly slow juiced butternut squash 

1 dl water 

1 dl coconut milk

1 tsp ground cinnamon 

1/2 tsp ground cardamom

1/2 tbsp ground turmeric 

1/2 tbsp ground ginger

2 pinches ground cloves 

1 tbsp honey (use maple syrup for a vegan option) - optional, for a sweeter touch  

Topping

1 sweet winter apple 

1 tbsp cold pressed coconut oil

1/2 tsp ground cinnamon 

oat yoghurt 

pecans 

dried pomegranate seeds

semi ground pepitas 

fresh mint 

How to

Peel the butternut squash, scrape out the seeds and cut the squash in to smaller pieces. Put in your slow juicer. Whisk together 2 dl of the smooth juice (save the squash flesh and use as a base for delicious veggie patties, stay tuned for that recipe next week!) with the rest of the ingredients for the chia pudding. Let sit for about 30 minutes until creamy. Stir half way through to avoid clumps.  

Wash and cut the apple in half, remove seeds and cut in to smaller pieces. Fry on medium heat in coconut oil and cinnamon until soft. You might want to add a splash of water if gets to dry. 

Divide the chia pudding in two serving bowls. Top with a dollop of oat yoghurt, the apple compote and your choice of dried fruit, berries and nuts/seeds. I used pecans, dried pomegranate seeds and semi ground pepitas. Garnish with fresh mint.

Enjoy!