Pumpkin Soup Recipe

Ingredients:

• 1 large pumpkin
• 2 onions, chopped
• 2 cloves garlic, minced
• 4 cups chicken stock
• 1 cup heavy cream
• 2 tbsp. olive oil
• Salt and pepper to taste
• Nutmeg to taste

Instructions:

1. Preheat your oven to 375°F and cut the pumpkin in half lengthwise.
2. Remove the seeds and pulp from the pumpkin and set them aside.
3. Place the pumpkin halves cut side up on a baking sheet and rub with olive oil.
4. Sprinkle with salt and pepper, and bake in the preheated oven for about 1 hour or until tender.
5. Scoop out the pumpkin flesh from the skin and set aside.
6. Heat the remaining olive oil in a large pot over medium heat.
7. Add the chopped onions and garlic and sauté until translucent.
8. Add the chicken stock and pumpkin flesh to the pot, stirring to combine.
9. Bring the soup to a boil, then reduce heat and simmer for about 20 minutes.
10. Blend the soup until smooth using an immersion blender or a regular blender.
11. After blending, return the soup to the pot and stir in the heavy cream.
12. Adjust seasoning with salt, pepper, and grated nutmeg.
13. Heat the soup over low heat until hot and serve immediately.

Verdict and Serving Suggestions:

The pumpkin soup is creamy, flavorful and comforting. It is an ideal starter or light dinner, perfect for cold nights. Top the soup with roasted pumpkin seeds or croutons for added texture and crunch. You can also serve it with a side salad or bread.

Pumpkin Seeds Recipe

Ingredients:

• Pumpkin seeds, cleaned and dried
• 1 tbsp. olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F.
2. Place the pumpkin seeds on a baking sheet in a single layer.
3. Drizzle the olive oil over the seeds and mix them well.
4. Sprinkle with salt and pepper and toss again.
5. Bake the seeds in the preheated oven for 15-20 minutes until lightly golden and crispy, stirring occasionally.
6. Remove from the oven and let cool before serving.

Verdict and Serving Suggestions:

Roasted pumpkin seeds are a healthy and delicious snack that goes well with the pumpkin soup. They are crispy, slightly salty and nutty. You can also sprinkle them over salads or savoury dishes for added flavor and texture.

Grilled Chicken Breast Recipe

Ingredients:

• 4 chicken breast fillets
• 2 tbsp. olive oil
• 1 tbsp. garlic powder
• 1 tbsp. smoked paprika
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. In a small bowl, mix together the olive oil, garlic powder, smoked paprika, oregano and thyme.
3. Season the chicken breast fillets with salt and pepper on both sides.
4. Brush the chicken fillets with the olive oil mixture, making sure to coat them evenly.
5. Place the chicken fillets on the grill or grill pan and cook for about 6 minutes per side or until the internal temperature reaches 165°F.
6. Remove the chicken fillets from the grill and let them rest for a few minutes before serving.

Verdict and Serving Suggestions:

Grilled chicken breast is a healthy and simple main course that pairs well with the pumpkin soup. It is tender, juicy and flavorful with a smoky aroma. You can serve it with a side salad, roasted vegetables or rice.