Hokkaido Pumpkin Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg Hokkaido pumpkin (se)
- 2 medium onion (s)
- 4 medium potato (s)
- 2 carrot (s)
- 30 g butter
- 1 ¼ liters water
- salt and pepper
- sugar
- nutmeg
- 100 ml cream
- 2 tablespoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- Divide the pumpkin, remove the seeds from it, grate coarsely (with the Hokkaido pumpkin, the skin can also be processed). This works best with a multi-chopper, as this pumpkin is very hard. Peel and dice the onions, potatoes and carrots.
- Fry the onion cubes in melted butter. Then add the other vegetables and fry them. Add the water and cook for about 20 minutes. Puree with a blender and add the spices to taste as required. Finally stir in the cream and sprinkle with the parsley.
- Tip: I also use this soup from time to time to use leftovers for vegetables (zucchini, peppers, etc.). This does not change the taste excessively, only the color of a lot of green vegetables.
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