Spicy Hokkaido Pumpkin Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 medium pumpkin (se) (Hokkaido), - .5 kg
- 200 g onion (s)
- 1 small chilli pepper (s)
- 1 clove garlic
- 500 ml chicken broth
- 150 ml cream
- 1 pinch (s) nutmeg
- 0.5 teaspoon ½ ginger powder or granules
- 25 ml oil, neutral
- Salt and pepper, whiter
Print Recipe
Pin Recipe Instructions
- Clean and core the pumpkin and dice the pulp. Peel and dice the onion. Slit the chilli lengthways, remove the seeds and cut finely.
- Heat the oil in a large saucepan. Sweat the onion cubes until translucent. Add the chilli cubes. Peel and squeeze the garlic.
- Add the pumpkin cubes and sauté briefly, pour in the broth. Cook for 20-30 minutes, until the pumpkin is tender. Puree everything, pour in the cream, bring to the boil and season with salt, pepper, ginger and nutmeg.
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