WARMING CURRY PUMPKIN CREAM

As we are slowly coming to the end of summer and the days are becoming colder I thought it is the right time to share my ultimate curry pumpkin cream soup. A while ago I have shared carrot cream soup and I still love it, however, this recipe has a much more define and interesting taste. 

To be honest I was surprised how well it turned out, a bit spicy yet still flavorful and with a little bit of sweetness to it. I would only recommend to use a well sharped knife and same goes to the vegetable peeler to peal the pumpkin. The skin tends to be very hard and without using one the process can be very dull and annoying - I tired and trust me it was no fun until I found my knife sharpener..  If you are really lazy you could use ready pumpkin puree but the taste will be much more blunt, hence I’d say it is worth the extra effort. 

HEALTHIER SPINACH FALAFEL - baked not fried

I have never been a big fan of falafel, back in school it was served tasteless and with basically no spices. This experience made me very skeptical for years, until I tried it in a simple, probably very unhealthy takeaway - all it needs is a bit of spice to it! Now as I learned how easy it is to do it yourself and I have it at least once a week. It is so convenient you can make it into little bites, like the once I did for this recipe, or into burgers. 

Falafel can be made with so many variations, with spinach, plain, with peppers, olives literally whatever you fancy and therefore it does not get boring quickly. It is the biggest alternative for vegetarians in so many places, sometimes so over priced thus I reckon it is good to know how to make it at home. Besides that, chickpeas are very high in protein and fiber - best of both worlds. In addition it has a low GI (=30) so it is safe for diabetic and the fiber itself regulates glucose level in the blood.