Hokkaido Soup, Spicy
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 Hokkaido pumpkin (se)
- 3 medium potato (s)
- 1 bunch soup greens
- 2 medium onion (s)
- 1 teaspoon curry powder (madras curry)
- 1 teaspoon paprika powder
- 1 small Piece (s) ginger
- 1 teaspoon cumin powder
- 0.5 liter ½ milk
- 0.5 liter ½ apple juice
- 2 tablespoon honey
- 2 tablespoon crème fraîche
- 1 large apple
- 40 g coconut fat
- 1 tablespoon vegetable stock powder
- Pumpkin seeds, 1 tablespoon per soup cup
- Pumpkin seed oil, 1 tablespoon per soup cup
Print Recipe
Pin Recipe Instructions
- Dice the pumpkin, potatoes and onions. Quarter the apple and remove the core. Cut the soup greens into small pieces.
- Sweat everything with the coconut oil in a large saucepan. Then deglaze with the milk and apple juice. Then add all the other ingredients and simmer. After 45 minutes, puree the soup and season to taste.
- Arrange the soup in soup bowls or deep plates and serve garnished with pumpkin seed oil and pumpkin seeds.
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