In 2014, co-owners Wouter and Andre Dabrowski married their backgrounds in sustainable agriculture, microbiology and economics to open the doors to a downtown soup bistro. The owners credit Andre’s mother for many recipes and top secret ingredient, imported Russian salt. Using simple, fresh food as the foundation, the cooks push out hearty soups that include classic and seasonal favourites.
Pumpkin Apple Spice
This sweet and savoury soup is rich and smooth blended with coconut cream.
1 medium cinderella pumpkin
2 Tbsp olive oil
2 large yellow onions, thinly sliced
3 large carrots, diced
4 Tbsp vegetable salt
1 tsp cinnamon
2 tsp thyme
6 large spartan apples
1 cup coconut cream
1. Preheat oven to 300°F.
2. Cut open and remove seeds and fibers from pumpkin. Keep seeds in a separate bowl. Remove exterior shell, leaving only soft meat. Place on baking sheet and drizzle with oil and bake until tender, approximately 25 minutes.
3. Bring large pot of water to boil and season with vegetable salt, cinnamon and thyme. Place baked pumpkin into pot.
4. Rinse and dry pumpkin seeds and bake at 400°F until crispy. Add salt and pepper to taste.
5. In skillet, sautée onion and carrots in 1 Tbsp olive oil.Remove from skillet and place in pot.
6. Core apples, leave skin on and place into pot. Boil until carrots are soft, remove from heat and let cool.
7. Add coconut cream and blend until smooth. Serve hot topped with crushed pumpkin seed.
Yield 4 servings