Fashionable & healthy: Summer recipes for stylish parties! (Part 1)

June 2, 2014
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Summer is all around us: warm weather, green grass, bustling farmers’ markets and, of course, gardens full of gorgeous, colourful flowers. And with all the delicious vegetables coming into season, it’s the perfect time to consider using more fresh produce in your cooking.

With that in mind, we’re bringing you some light and healthy recipes based on the vegetables of spring and summer, as well as healthy soymilk and coconut milk by Silk®.

In this series, we have created three recipes that you can either use as three separate dishes, or combine into a larger, three-course meal. Here is the first one!

Pumpkin soup with butternut squash and potato dumplings

Pumpkin is often associated with Fall, but this light soup is great for a summer evening, with or without the dumplings. And using Silk® Original Coconutmilk instead of traditional cream ensures you can enjoy the creaminess of this spicy treat without much of the fat.

Ingredients

Pumpkin Soup
– 1 1/2 cups pumpkin puree
– 3 cloves garlic, diced
– 2 tablespoons diced ginger
– 4 cups chicken stock
– 2 cups Silk® Original Coconutmilk
– 3 tablespoons butter
– 2 teaspoons salt
– 2 teaspoons turmeric
– 1 teaspoon cayenne pepper
– Olive oil

Butternut squash and potato dumplings
– 1/2 butternut squash, seeded
– 2 baking potatoes
– 1 egg
– 1 cup all-purpose flour
– 1 tablespoon salt
– 2 teaspoons rosemary

– 2 large pots
– Board or countertop for rolling dough
– Strainer or colander
– Extra flour

#1 (2)

Directions

– Heat oven to 400F.
– Place butternut squash (flesh side down) and potatoes directly on rack, bake for approximately 50 minutes.
– Heat olive oil in a large pot over medium heat.
– Add garlic and ginger. Cook for several minutes.
– Add butter, salt, turmeric, cayenne pepper, stock and pumpkin puree.
– Bring to a boil, reduce to low heat and stir in Silk® Original Coconutmilk.
– Cover and let simmer.
– When squash and potatoes are ready, remove them from the oven and let them cool for several minutes, then scoop out the flesh into a bowl (you can eat the potato skins, if you’re into that kind of thing) and mix with a spoon.
– Mix in the egg, rosemary and salt, then flour. Continue mixing until it develops a doughy texture (you can add flour if needed).
– Bring a large pot of water to a boil.
– On a floured board or countertop, roll the dough into a rope and cut into small pieces.
– Drop individual dumplings into the boiling water, and remove when they float to the top.
– Rinse the dumplings in a colander or strainer under cold water.
– OPTIONAL: Dump the water from the pot, add oil, and fry the dumplings over medium heat.
– To serve, ladle the soup into bowls and add dumplings as desired.
– OPTIONAL: Add a few dabs of truffle oil before serving for an interesting texture and taste.

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Bon Appétit! Stay tuned for recipe #2 next week!

Silk soy, almond and coconut beverages are a great choice for your healthy lifestyle. With important nutrients like calcium and vitamin D, plus a silky-smooth taste you’ll crave, they’re perfect in smoothies, over cereal and straight up in a glass. Intrigued? Get to know Silk at DrinkSilk.ca

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Disclosure: This post was brought to you by Silk via Glam Media Canada.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Silk.

 


 

Check out Let it Bloom: Cooking With Vegetables that Flower

by Foodie Editor at Foodie.com

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