Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 pumpkin (se) (Hokkaido)
- 4 liters water
- vegetable stock cubes (e.g. from Cenovis)
- 1 piece (s) ginger (large ), peeled
Print Recipe
Pin Recipe Instructions
- Cut the pumpkin into small pieces. Grate finely with the peel and peeled ginger. Put the vegetable stock on cold to the boil. After about 25 minutes of cooking, the whole thing is poured through a cloth. Allow to cool and then pour again through a cloth. So the essence is clear. Season to taste with salt and pepper. Reheat to eat.
- Tip: You can add pumpkin ravioli to the essence. Tastes great.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below