This milk soup with pumpkin and semolina can be eaten for breakfast, as a dessert or just as a light meal. It's best served warm, with a spoonful of jam, a dollop of butter or a drizzle of pumpkin seed oil (like I did), or even maple syrup (like K. did).
Ka Thredahlia tegi hiljuti kõrvitsa-mannasuppi - retsepti leiate siit. Ja ka Nami-nami blogisse võib kommentaare jätta eesti keeles:)
Milky Pumpkin Soup with Semolina
(Kõrvitsa-piimasupp mannaga)
Serves 4
500 ml milk (~ 2.5%)
300 ml water
350 g pumpkin flesh, coarsely grated
20 g or about 1.5 Tbsp wheat semolina (Cream of Wheat)
0.5 tsp salt
2 Tbsp demerara sugar
Bring milk and water to the boil in a heavy saucepan. Add pumpkin, reduce heat a little and simmer, stirring regularly, for about 15-20 minutes until pumpkin is softened.
Sprinkle in semolina, stirring to avoid lumps. Season with salt and sugar, reduce the heat further and cook for another 5 minutes, until semolina has expanded and softened.
Serve in small bowls.
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