PANCAKES FROM PUMPKIN PUREE

These pancakes are very dangerous. They disappear from plate earlier then you turn  the stove off. 

They are extremely tasty and stunningly healthy.

What you need:

3 cups of pumpkin puree

2 cups of flour

 1 egg

1 cup of milk

2 carrots of sugar

pinch of salt

First you need to prepare pumpkin puree, which you can use at once or put into plastic bag and keep in freezer.

Take small pumpkin, cut it and clean the innards.

Cut on smaller peaces and  roast in a 350-degree oven for 45 minutes, or until pumpkin is fork-tender.

 

 Cool the pumpkin.

Peel it.

Put in blender.

Make puree.

Put puree into a large bowl and add an egg.

Add milk and flour.

 

Mix everything until you get a dough.

  

Bake pancakes.

  Enjoy!

POTATO-BEAN AUTUMN SOUP

What you need: 

5 medium russet potatoes, diced

2 medium onions, diced

1-2 medium pickles

1 teaspoon salt

1 teaspoon pepper

2 medium carrots sliced thinly

1 can white or brown beans

1/2 cup freshly cut parsley

1 quart vegetable stock

3 cloves garlic

Cut potatoes and carrots.

Cut pickles.

Cut onion.

Rinse beans and chop parsley.

Heat the broth, salt it, add carrots and cook for 5-6 minutes.

Add the potatoes and cook the vegetables until everything is almost ready.

Onions can be fried in olive oil, but if you prefer healthy food,  put into the broth raw onions, beans and pickles.

When vegetables are almost ready put chopped garlic on taste and parsley.

 Enjoy!