Creamy Lactose Free Pumpkin Soup with Crunchy Rice Pancakes
Directions
- 1Put freshly cut pumpkin in a foil on a baking tray. Do the same for a red onion, white onion & garlic cloves.
- 2Add salt
- 3Add some oil
- 4Rub it in. Wrap up.
- 5Put in the oven. 40 minutes. 220 degrees.
- 6Some left over roasted potatoes. Wrapped in foil and added to the oven.
- 7Had opened the foil at 35 minutes and let the food crisp for ten more minutes in the oven.
- 8Blend the pumpkin. Remove skin and chop it before blending.
- 9Add some water
- 10Blend until smooth
- 11Pour the blended pumpkin in a cooking pot.
- 12Add the roasted potatoes, the roasted onions (peeled of their covers) in a blender.
- 13Blend until smooth
- 14Add the mix to the pot with the pumpkin blend. (My blender broke down so my potatoes were not as smooth as I wanted)
- 15Mix it up on medium heat
- 16Add salt to taste
- 17Let it sit on low heat for five to ten minutes
- 18Soup is ready!
- 19Put overnight soaked rice or soaked over 3hrs
- 20Add a teaspoon of baking powder
- 21Add water. 1 cup rice to less than a quarter cup of water.
- 22Blend the white rice till fine
- 23Add soaked brown rice (optional) or add the second part of the white rice (you should have portioned it into two)
- 24Blend till fine
- 25Pour the rice butter in a mixing bowl
- 26Add desiccated coconut
- 27Some cumin seeds
- 28Some salt
- 29A spoon of coconut oil
- 30An egg
- 31Whisk away
- 32Batter ready!
- 33In a hot pan pour the pancake mix. Spread. Cook.
- 34Flip. You will notice it browns a little.
- 35And pancakes are ready!
- 36Enjoy your crunchy rice pancakes!
- 37Garnish with pumpkin & sunflower seeds. Enjoy!
Ingredients
- 4 pieces freshly cut pumpkin
- 1 piece red onion
- 1 piece white onion
- 4 cloves garlic cloves
- 0 salt
- 0 oil
- 0 water
- 0 roasted potatoes
- 1 cup overnight soaked rice
- 1 teaspoon baking powder
- 0.25 cup water
- 0 desiccated coconut
- 0 cumin seeds
- 0 salt
- 1 spoon coconut oil
- 1 piece egg
Equipment
baking trayaluminum foilblendercooking pot
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