Hokkaido Puree

Summary

Ingredients

• 1 pumpkin (se) (Hokkaido)
• 4 carrot (s)
• 2 chilli pepper (s), fresh
• 1 kaffir lime leaves
• 1 piece (s) ginger, approx. 5 cm, finely diced
• 1 liter vegetable stock
• 1 dash soy sauce

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Instructions

1. Wash, halve and core the Hokkaido squash. With the peel cut into approx. 2 cm large cubes. Peel the carrots and cut into coarse sticks. Core one of the chilli peppers and cut into rings together with the other (with seeds). Tear the kaffir lime leaf once and put it in a saucepan with the rest of the ingredients. Add a dash of soy sauce and cook for about 20-30 minutes until soft. As soon as the Hokkaido is soft enough, use a hand blender to make puree and serve.