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Hokkaido pumpkin soup
Creamy Hokkaido Pumpkin Soup is a classic autumn soup recipe, full of bold flavour and beautiful orange colour. It's the perfect warming dish for cold autumn days.
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Ingredients
number of servings
4
- 1 pcs Small Hokkaido pumpkin
- 1 pcs large onion
- 2 Cloves garlic
- 1 Spoons olive oil
- 1 Spoon Salts
- 1⁄2 spoons Ground pepper
- 1 Spoon ground cinnamon
- 1⁄2 spoons ground nutmeg
- 1 l vegetable broth
- 200 ml Creams
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Directions
45 min.
1. Step
Wash the pumpkin, remove the seeds and cut into smaller pieces. Peel and chop the onion and garlic.
2. Step
Heat the olive oil in a pan and fry the onion until golden. Add the garlic and fry for another few minutes.
3. Step
Add the pumpkin and all the spices to the pan, stir and simmer for 10 minutes under the lid.
4. Step
Add the vegetable stock, stir and cook for another 20 minutes until the pumpkin is completely softened.
5. Step
Then blend everything into a smooth soup and add the cream.
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