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Hokkaido pumpkin soup

Name: Hokkaido pumpkin soup
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 pcs Small Hokkaido pumpkin; 1 pcs large onion; 2 Cloves garlic; 1 Spoons olive oil; 1 Spoon Salts; 0.5 spoons Ground pepper; 1 Spoon ground cinnamon; 0.5 spoons ground nutmeg; 1 l vegetable broth; 200 ml Creams

Iwa

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

1 pcs Small Hokkaido pumpkin Added to
1 pcs large onion Added to
2 Cloves garlic Added to
1 Spoons olive oil Added to
1 Spoon Salts Added to
¹⁄₂ spoons Ground pepper Added to
1 Spoon ground cinnamon Added to
¹⁄₂ spoons ground nutmeg Added to
1 l vegetable broth Added to
200 ml Creams Added to

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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.

11 October 2023

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