With a couple of tweaks, being based on what I could find, I cooked and prepared this soup for my church's Pot Luck. Let's just say, it is nearly impossible to go wrong with pumpkin soup as an option.
It was during a stretch of winter that I had an array of soup recipes lined up to make and bring before the cold weather was over, and we are in the midst of it getting warm. Still, I had a few to tick off before venturing off and trying other recipes.
For a while, I would be saying that going vegetarian was outside of my comfort zone; after close to a year of contributing to the Pot Luck, it has become one more tool in my arsenal. Within this recipe, I used the classic butternut pumpkin (I could not find the Hokkaido variety where I live), and I substituted a few parsnips for the parsley root (similar to the issue with the Hokkaido variety). Upon cooking, there was too much for just one pot; hence, I needed to transfer some to another pot to cook. This ended up well, since my parents had a small amount for a later time.
At the Pot Luck, it was fairly popular with a few people. Even among such a wide spread of food, there was a sufficient amount to go around and not have to worry about bringing any back home. One lady even asked for the recipe, and I directed her to it on her phone. As for the soup itself, you could definitely taste the pumpkin with some hints of leeks, which have been impressing me a lot lately, and both the potato and parsnip contributed to the rich texture of the soup. This is like all your roast sides in one.
I knew, deep down, that I needed to have a pumpkin soup recipe within my repertoire sooner rather than later. This is a pretty good take on it, and one that definitely needs to be made again.
]]>Hi Luvy,
If you switch to US customary measurements, King Arthur Flour has a chart with conversions from cups to ounces and cups to grams. I prefer to weigh my dry ingredients.
In reply to Louise Dam.
Excellent recipe and so easy with the volume measurements. As we can't get proper rygbrød in Spain this has become a weekly family favourite. Thanks Louise.
]]>I learned to pronounce this before sampling it.
I, an English man, worked across Europe for Regnecentralen in Ballerup, and was tasked with being able to at least use basic phrases in Danish. the first comment was "To speak Danish, get very drunk, fill your mouth with mashed potato, then just speak English." After that I was tested with ' rø
d grød med fløde.
Love your recipe, thanks. ]]>
I learned to pronounce this before sampling it.
I, an English man, worked across Europe for Regnecentralen in Ballerup, and was tasked with being able to at least use basic phrases in Danish. the first comment was "To speak Danish, get very drunk, fill your mouth with mashed potato, then just speak English." After that I was tested with ' red grød med fløde.
Love your recipe, thanks. ]]>
In reply to Kim Nielsen.
I love this recipe, but I have an easier one from my Gramma Signe Darken, Skive, Denmark. I use Bisquick. Works & tastes great, but not as traditional.
]]>In reply to Lynette.
I first heard of this recipe from the Moosewood Bread cookbook. I tried it and it was good. now I have made my own Kefir and bought some good rye sourdough so I'm looking forward ro trying this again.
]]>hello, as a Danish guy currently living with my partner in Belgium, the main thing i want to say is that you need more sauce.
this is. a problem i see with all "Nordic/Danish" recipes, is people forgetting how much sauce we actually eat.
you are not supposed to be able to see the white rice once you pour on the sauce.
traditionally this is also served with small diced pineapple, raisins, and some shredded coconut ontop after playing. but those are personal options of course.
my partner is vegetarian, so we are making this with veggie meatballs
]]>Simply AMAZING!!!!
Det smagte rigtigt godt. ]]>