We recently returned from a family trip to Iceland. YASSS, I said Iceland.
The. Coolest. Place.
Oh, and the fooood….
On point. (Please ignore the crappy iphone-photo taken in the darkest room. But this meal was one to remember. Obviously, by the look on my mom’s face.)
The first day we were there, after taking a nice soak in the famous “Blue Lagoon,” we found ourselves wandering the cobbled-stone streets of Reykjavik, in search of a warm dinner. My husband Patrick is a master “Yelper,” and quickly discovered one of the most popular restaurants in the area…a quaint little hole-in-the-wall cafe called Svarta Kaffid. We shuffled inside the tiny little restaurant, and sat down at the rickety tables.
We quickly discovered that they only served two items:
1. Meat soup in a bread bowl.
2. Pumpkin curry soup in a bread bowl.
I ordered the pumpkin curry and Pat ordered the meat soup. Both were absolutely divine…of course we had to try and recreate it when we got home, so this recipe is the tasty result of our experiment!
Those delicious bread bowls were the start to an adventure-packed two weeks in Iceland…
A few of the highlights:
So, if you ever find yourself in Iceland, we highly recommend stopping by at Svarta Kaffid…after your soak in the Blue Lagoon, of course.
P.S. If you’re wondering about our bright red astronaut suits…maybe just don’t ask. It’s the new style so maybe you should just start wearing one too 😉
- 2 Tbsp. extra-virgin olive oil
- 2 leeks
- 3 celery stalks
- 5 large mushrooms
- 2 Tbsp. flour
- 1 Tbsp. curry powder
- 1/2 tsp. coriander
- 1 tsp. dried thyme
- Salt and pepper
- 1 15-oz. can full-fat coconut milk
- 1 1/2 15-oz.cans pumpkin puree
- 4 cups chicken stock
- Toasted pumpkin seeds and plain yogurt for garnish, optional
- Heat olive oil in large pan.
- Thinly slice white and light green parts of leeks. Separate rings and place in colander. Rinse and drain well. Chop celery stalks and cut mushrooms.
- Saute leeks, celery and mushrooms until softened.
- Add flour and spices and cook for about 30 seconds, stirring.
- Add coconut milk, pumpkin puree and chicken stock.
- Simmer for about 20 minutes. Adjust seasonings to taste.
- Serve topped with pumpkin seeds and yogurt, if desired.