My Halloween home cooking dinner 🎃
~ Quinoa sweet potato cake, pumpkin soup, baked salmon with kale and tomato sauce, cinnamon pumpkin pie. All nutritious and natural ingredients.
xx💋 Fanny Sieh 薛芷倫
My home cooking Halloween dinner. Pumpkin is seasonal now , ripe and sweet.
Yes , and I only use natural and healthy ingredients.
Quinoa Sweet Potato Cake , Baked Salmon with Kale and Tomato puree sauce , Cinnamon Pumpkin Pie
Vegan Pumpkin Soup ~ no cream, no butter, no oil. Still tastes yummy with all natural ingredients. To make it more delicious, you can add in more ingredients like carrot, celery, potato.
Peel , clean , slice the pumpkin. I’m using butternut squash here. Finely slice the onion.
Boil some water under high heat. Add the onions and cook until they are soft.
Add in a little more water if needed.
When the onions are ready , add in the pumpkin and stir.
Add in the vegetable stock to just cover the ingredients slightly.
Bring the stock to simmer , cover the lid and turn down the heat to low. Simmer for 20 minutes.
After 20 minutes, turn off the heat and add in rosemary. Cover with the lid and let the rosemary infuse into the stock for 20 minutes.
Remove the rosemary and place the cooked ingredients into a food processor and blend at high speed for 30 seconds.
Add a pinch of cayenne pepper , sea salt and crushed cashew nuts.
Bon Appetit !!!