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Roasted hokkaido pumpkin soup
Recipe for hokkaido roasted pumpkin soup, which is one of the typical autumn soups.
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Ingredients
number of servings
4
- 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
90 min.
1. Step
Clean the pumpkin and cut into smaller pieces.
2. Step
Peel and finely chop the onion and garlic. Melt the butter in a saucepan and fry the onion and garlic.
3. Step
Place the pumpkin in an oven preheated to 180°C and bake it for about 45. T
4. Step
When the pumpkin is soft, add it to the roasted vegetables, pour the broth and let it simmer.
5. Step
Then blend the soup until smooth and add the whipping cream.
6. Step
Season with salt and pepper to taste and finally add a pinch of nutmeg.
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