For 4 servings we need:
1 small red onion
1 or 2 tablespoons oil
1 medium sized pumpkin
2 cups vegetable soup ( you can use water instead)
Roasted pumpkin seeds (optional)
Sour cream ( optional)
Salt, parsley, ¼ teaspoon of Kurkuma, garlic husk
Saute onion in oil until golden.
Add pieces of pumpkin (peeled) and simmer for 2-3 minutes.
Add vegetable soup or water and salt. Cook for 20- 30 minutes.
At the end add kurkuma, parsley and chopped garlic. Put into a blender.
Garnish with roasted pumpkin seeds and sour cream.
This is a delicious cream soup for colder autumn days.
Chocolate chip cookies
Gorgeous cookies. They will melt in your mouth and you will completely forget that you have ever longed for sweets, that were not glutenfree.
1 cup butter, softened (not melted)
3/4 cup white sugar
3/4 light brown sugar
1 teaspoon vanilla extract
2 in 1/4 cup glutenfree flour
1 teaspoon baking powder or baking soda
1/2 teaspoon salt
2 cups chocolate chips or chunks
1 cup chopped nuts (optional)
Preheat oven to 375 °F or 175°C.
Beat butter, sugar, brown sugar and vanilla in a bowl with mixer until creamy.
Add eggs, beat well. Stir together flour, baking soda and salt, gradually add to a butter mixture. Blend well.
Stir in chocolate chips or chunks and nuts. Drop by teaspoons onto ungreased cookie sheet (you can use paper for baking). Bake 8-10 minutes or untill lightly browned. Cool slightly. Remove from cookie sheet to cool. Cool completely.
Store in a cookie jar in a cool and dry place.
Enjoy the cookies that melt in your mouth. Njam….