Nicoise`s Hokkaido Soup
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large pumpkin (se) (Hokkaido)
- 2 medium carrot (s)
- 2 onions)
- 2 cloves garlic
- 1 teaspoon, leveled coriander powder
- 400 ml coconut milk
- salt
- 1 pinch chili powder
- Vegetable broth (soup seasoning from the database or instant broth)
- Rapeseed oil
- water
Print Recipe
Pin Recipe Instructions
- Peel the onions and cut them into large cubes. Split the pumpkin and cut into equally coarse cubes. Peel the carrots and cut into slices.
- Then put the rapeseed oil in a large saucepan and sweat the onions a little for the first time. Then add the Hokkaido cubes and the carrot slices and continue to cook. Season with salt and coriander powder. Add the pressed garlic and then fill up with water as required (about 1 finger thick over the vegetables). Then add the broth. Let cook for about 10 minutes. Then season with chili powder and fill up with coconut milk. Now puree the soup with the blender and season again if necessary. The soup stays thick and creamy.
- Tip: The soup can be served with various deposits. I recently added a vegetable sausage to it.
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