Wednesday, 26.09.2018
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Reviews, recipes and news from the grapevine
   Reviews, recipes and news from the grapevine

Cooking for kids
Autumn warmer
If you’re stuck with what to do with leftover Halloween pumpkin innards, this tasty soup may be just the thing.


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Containing basil, which was prescribed by doctors in the olden days for ‘Autumn Sadness’, it’s a warming treat for all the family.  Pumpkin can be exchanged for sweet potato, but bear in mind the result will be sweeter.



 

Pumpkin and prawn soup

Ingredients

The flesh of half a pumpkin, chopped

2 shallots

1 large potato cut into three

1 parsnip, chopped

3 cloves of garlic

200grams prawns

3 tbls olive oil

Basil leaves

Salt and pepper

 

Preparation

Bring a litre of water to the boil in a saucepan and add the garlic, the shallots and the parsnip.

After 15 minutes add the rest of the ingredients except the prawns, basil and oil.

In a separate saucepan, simmer the prawns for two minutes, remove, peel and place to one side.  Return the heads and skins to the prawn cooking water to continue to cook for a further five minutes.  Blend the heads, skins and liquid and pass through a sieve.

Once the vegetables are cooked through, reduce or add more liquid as required to give a thick soup consistency.  Add the prawn essence and blend the result adding the oil a little at a time.  Season to taste and serve decorated with the prawns and basil leaves.

 

 

Nutritional values

Vitamin A: 11microg/100g

RDA: 400-1,000microg/day

Vitamin C: 11.37mg/100g

RDA: 55-60mg/day

Potassium 344,15mg/100g

RDA 1,000-1,600 mg/day

 

Our children’s recipes are translated with the generous permission of the author, Teresa Pérez Hernández, from the superb series of books, La Cocina Encuentada.

In the Spanish version, this series of books combines healthy, fun recipes with original short stories to feed the body and the mind.  They are highly recommended for anyone who can understand the Spanish language.



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