Wonders from our little kitchen

Panda and Trampe sharing their recipes with the world

Creamy smooth pumpkin soup November 23, 2012

Filed under: Soup — Aleksander Nordgarden-Rødner @ 11:05 am
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This is my treatment of AussieWife’s “the Best Pumpkin Soup in the World“. The main differences are that my version is vegan, and that it has a bit more instructions than hers do.
It all started when we were having some friends over for dinner. Said friends are particular when it comes to food, and we needed something simple, healthy and really tasty. My wife looked about the web, and found this recipe. We made it, loved it, and have kept making it ever since. For this soup, and really, any soup that you may want to make for more than four people, you will want to get a big soup pot. Keep it in a cupboard when you don’t need it, but make sure that you know where it is.
You will need:

  • One butternut squash
  • The same weight or a little more of regular pumpkin
  • One onion (I prefer using red, but any kind will do, really)
  • A half to two chills, depending on how hot you would like the soup
  • 1 litre of vegetable stock
  • 2-4 knobs of garlic
  • A thumb-sized piece of ginger
  • 1 heaped tsp of cumin
  • 2 heaped tsp of ground coriander
  • One tin of coconut milk
  • Olive oil
  • Salt

Roughly chop the onion, crush the garlic and grate the ginger. Add to the pot with a healthy dose of olive oil and a pinch of salt. Peel the squash and pumpkin, and remove the seeds. Chop into inch-ish cubes. Finely chop the chills, removing the seeds if you want less heat. Sweat the onion, garlic and ginger for a little while in the pot, then add the pumpkin, squash and spices. Add enough water to cover, then add the stock. I usually end up around three litres of liquid in total.
Bring to the boil, and boil for thirty minutes or more, stirring occasionally. Use a potato masher to coarsely mash the pumpkin and squash, then liquefy with a hand blender. Add the coconut milk and bring back to the boil, boiling it for another twenty or so minutes. Season to taste with salt and pepper. Serve with hot rolls and butter.


Inspired tomato soup February 16, 2010

Filed under: Soup,Trampe — Aleksander Nordgarden-Rødner @ 6:58 pm
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Most of my recipes are the result of my playing around with whatever ingredients I have at hand, and what sort of food I’m in the mood for. This recipe is no different. It was a cold sunday in late november, and I felt like soup. I like my soups hearty, rich and full of “stuff”. By “stuff” I mean basically things that are floating around in the soup, adding taste to it, as well as crunch. It’s easy to make, and warms you from within.

  • Tinned, chopped tomatoes
  • Tinned green beans
  • Milk
  • Sundried tomato
  • Chili pepper
  • Cherry tomatoes
  • Tomato puree
  • Eggs

Add the tomatoes to a casserole, and get the heat started. Add a little milk and the beans. Chop the chili and sundried tomatoes, and toss into the casserole. Squash the cherry tomatoes, and rip them apart. Add salt and other seasonings to taste (I have a thing for thyme and rosemary, which worked excellently). Bring the soup to the boil, and add the eggs, poaching them.
Serve with bread or rolls, butter, grated cheese and perhaps a nice bottle of red wine.



Filed under: Soup,Trampe — Aleksander Nordgarden-Rødner @ 6:51 pm
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Gazpacho is the widely known tomato soup served across the spanish speaking world. There are many takes on it, here’s mine:

  • Tinned tomatoes, chopped or whole
  • Garlic
  • Salt


  • Croutons
  • Cucumber
  • Onion
  • Sweet corn
  • Bell pepper

Blitz the tomatoes and garlic in a blender until it’s smooth, and add salt to taste. Salt with herbs can work well as well. Put the soup in the fridge to cool. Serve with loads of ice in the gazpacho, and the different garnishes on the side, to add according to taste. If you want some bits of tomato in the gazpacho, add a tin of chopped tomatoes after you’re done blitzing it.
This dish works well with pretty much any beverage, my favorite is beer.
Keep in mind that this is simply my take on the concept. I have eaten some great gazpachos, and I feel this is pretty close to true to the taste of the original, and it is so simple it might amaze you.


Better soup-in-a-bag: Tomato soup from Guerrero

Filed under: Recipe,Soup,Trampe — Aleksander Nordgarden-Rødner @ 1:09 pm
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This is a variant of the basic soup-in-a-bag called Tomato soup from Guerrero, which you’ll find in norwegian stores, marketed by Toro. Other tomato soups could probably work as well. If you do, you might want to add some chili and other spices, as the tomato soup from Guerrero is kind of spicy.

To serve four to six people, you’ll need:

  • 2 bags of soup mix
  • Milk
  • A tin of chopped tomatoes
  • A tin of sweet-corn
  • Sun dried tomatoes

Replace some of the fluid with the chopped tomatoes, and add a fifty-fifty water to milk ratio. Stir in the bags of soup-mix, and bring to a boil. Add the sweet-corn, and chop the sun dried tomatoes in rough pieces (I usually chop each piece into either three, four or six, depending on its size). Add the tomatoes. Boil for roughly five to ten minutes, and add salt and pepper to taste.

Serve the soup with sour-cream, bread and butter.