Spicy pumpkin soup, seed crispbread, and hummus

SPICY PUMPKIN SOUP

800 g musk pumpkin
2 large onions
1 whole garlic, cut in half
1 red chili
2 tbsp of dried thyme
Salt

Preheat the oven to 200 degrees. Rinse and split the pumpkin. Take out the seed and cut the pumpkin into 3-4 cm pieces. Cut the onions in half, add the garlic and chili.
Add oil, salt, pepper, and different kinds of dried herbs. Roast in the oven for 40 minutes, until the pumpkin is nice and soft.

1 l of water
1 tbsp of organic vegetable broth powder
1 tbsp of turmeric
Pepper
1 lime, juiced

On top:
Sesame seeds
Leaf parsley

Peel the vegetables and take out the seeds from the chili.
Add vegetables, 1 liter of water, and the vegetable broth powder. Boil for 10-15 minutes.
Use an electric mixer to blend everything, add turmeric, pepper, lime juice, and crème fraîche.
Place into bowls and sprinkle sesame seeds and some parsley on top for taste and decoration.

I always have some homemade seed crispbread in my cupboard and sometimes I make some hummus to pair it with. Super easy, you just mix all the ingredients together and it can be stored in the fridge up to a week.

SEED CRISPBREAD

What you'll need:
1 dl sesame seeds
1 dl flax seeds
1 dl pumpkin seeds
1 dl sunflower seeds
1/2 dl chia seeds
1 tbsp dried herbs
Salt
If you want, you can add one crushed garlic

Preheat the oven to 145 degrees.
Mix the dry ingredients in a large bowl, pour in 2 dl of boiling water, add 1/2 dl of oil and 1 tsp of salt.
Mix well and let sit for 10 minutes.
Spread the mix onto a baking sheet, even out the surface using another baking sheet – you can use a rolling pin to ensure an even and thin result.

Drizzle some salt on top and bake in the oven for 50 minutes.

Take the tray out the oven, flip the crispread sheet upside down, and remove the baking sheet.

You can cut the crispbread into pieces at this point if you’d like – it will help to make it more crunchy.

Place in the oven for an additional 20 minutes.

HUMMUS

A great alternative for regular butter or cream cheese. You’ll also score some points if someone who’s on a vegan diet visits you!

Put in a blender:
1 can of chickpeas (400 g)
1-2 garlic cloves
4 tbsp olive oil
2 tbsp lemon juice
2-3 tsp tahini (made of sesame seeds, which can be used in soups as well)
1 tbsp water
1/2 tsp paprika powder
Salt

Rinse the chickpeas with cold water, strain well.
Add everything in a blender. If the mix seems too thick add a bit of water. Taste and add spices based on your liking.

Pour the mix into a beautiful bowl and decorate with some fresh herbs.