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Pumpkin soup


4 tbsp olive oil

½ leek, finely chopped

½ kg pumpkins, peeled, deseeded and chopped into chunks

1 potato, peeled, and chopped into chunks

700ml water

2 slices rye bread or other stale bread as you please

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Barley, pumpkin, and hazelnuts

Barley, pumpkin, and hazelnuts 

Vegetarian recipe.

For this recipe, you can use leftover barley or boil it on purpose and add pumpkin (better if leftover from other recipes, since you need a small amount) and potato.

Serves 3



Barley 1 cup

Water 3 cups

Boiled potato 1, dice chopped

Pumpkin 150 g, dice chopped

Hazelnuts 20 g

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