A rainbow of tastes

Rich and Creamy Hokkaido Soup As the Halloween is nearly here, the second in our series of Halloween dedicated recipes is: Rich and Creamy Hokkaido Soup The ingredients bellow are for 2-3 portions, depending on the serving bowls or plates. Ingredients for Hokkaido Soup: 1 Hokkaido pumpkin, cut into chunks and seeds removed (there is no need for the peel to be removed) 1-2 medium potatoes, cut into chunks 2 spring onions, sliced vegetable stock or water (the quantity depends on the desired thickness) 2 small sweet potatoes, cut into small chunks 1 red pepper, cut in half 1-2 medium carrots 1 tablespoon butter 1 table spoon olive oil to brush the pumpkin To Serve: sour-cream (optional) salt & pepper croutons (optional) roasted pumpkin seeds  (optional) How to make Hokkaido Soup: Preheat the oven to 180 ℃ and then line a baking tray with parchment paper. Set it aside. Firstly, prepare the pumpkin. If you decide to keep the peel, then make...

Simple Mushroom Soup Mushroom Soup is one of our favourite cream soups. Easy to make and tasty! Ingredients for Mushroom Soup: 500 g mushroom (I’ve used white buttons, but you are welcome to use whatever kind you prefer) 2 thin carrots 1 celery stalk 1 small onion (optional) salt and pepper 1 tablespoon olive oil 1 handful fresh chopped parsley 750 ml vegetable or chicken stock (or more if needed, depends on how much you want to cook your vegetables) juice of 1/2 lemon 2 tablespoons of crème fraîche (optional) The ingredients listed above are for 4 servings. How to make Mushroom Soup : Clean the mushrooms very well, removing all the traces of dirt. Also, if you want, you can peel off the skin just to be sure that no traces or blemishes are left. Try to buy fresh mushroom without dark spots or spores. Slice the mushrooms. No need to cut them very thin, so don’t spend to much time with this step. Wash and peel off the carrots, then cut them into th...