:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/Iv6WOJQgFstZWhgInUp4/f6572bc8d9ec5ef7372f63695a3cdb.jpeg "Roasted hokkaido pumpkin soup")
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Roasted hokkaido pumpkin soup
Recipe for hokkaido roasted pumpkin soup, which is one of the typical autumn soups.
Ingredients
- 1 kg Hokkaido pumpkin
- 2 pcs onion
- 3 cloves garlic
- 1 l vegetable broth
- 200 ml whipping cream
- 2 spoons butter
- salt and pepper
- ground paprika
- A pinch of nutmeg
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Directions
Clean the pumpkin and cut into smaller pieces.
Peel and finely chop the onion and garlic. Melt the butter in a saucepan and fry the onion and garlic.
Place the pumpkin in an oven preheated to 180°C and bake it for about 45. T
When the pumpkin is soft, add it to the roasted vegetables, pour the broth and let it simmer.
Then blend the soup until smooth and add the whipping cream.
Season with salt and pepper to taste and finally add a pinch of nutmeg.
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IwaRoasted hokkaido pumpkin soup
Recipe for hokkaido roasted pumpkin soup, which is one of the typical autumn soups.
Clean the pumpkin and cut into smaller pieces.
Peel and finely chop the onion and garlic. Melt the butter in a saucepan and fry the onion and garlic.
Place the pumpkin in an oven preheated to 180°C and bake it for about 45. T
When the pumpkin is soft, add it to the roasted vegetables, pour the broth and let it simmer.
Then blend the soup until smooth and add the whipping cream.
Season with salt and pepper to taste and finally add a pinch of nutmeg.
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