:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/ukSzK9g5lbTs3qU8On_9/d4311b031259be853d904675ea90f1.jpeg "Hokkaido pumpkin soup")
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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.
Ingredients
- 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
Wash the pumpkin, remove the seeds and cut into smaller pieces. Peel and chop the onion and garlic.
Heat the olive oil in a pan and fry the onion until golden. Add the garlic and fry for another few minutes.
Add the pumpkin and all the spices to the pan, stir and simmer for 10 minutes under the lid.
Add the vegetable stock, stir and cook for another 20 minutes until the pumpkin is completely softened.
Then blend everything into a smooth soup and add the cream.
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IwaHokkaido 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.
Wash the pumpkin, remove the seeds and cut into smaller pieces. Peel and chop the onion and garlic.
Heat the olive oil in a pan and fry the onion until golden. Add the garlic and fry for another few minutes.
Add the pumpkin and all the spices to the pan, stir and simmer for 10 minutes under the lid.
Add the vegetable stock, stir and cook for another 20 minutes until the pumpkin is completely softened.
Then blend everything into a smooth soup and add the cream.
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