Yvonne`s Hokkaido – Pumpkin Cream Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pumpkin (se), Hokkaido with a good kg
- 2 large carrots, peel and cut into small pieces
- 2 large potatoes, peel and cut into small pieces
- 1 large onion (s), peel and cut into small pieces
- 1 ½ liter meat broth
- 25 g chives, dried or frozen
- 25 g parsley, dried or frozen
- 200 ml cream
- salt and pepper
- sugar
- nutmeg
- 3 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Halve and quarter the Hokkaido pumpkin, remove the seeds and bake in the oven at 110 degrees for approx. 40 minutes until soft! (Intensifies the taste and makes it easier to remove from the peel)
- Remove the Hokkaido from the shell and dice it into small pieces.
- Heat the 3 tablespoons of oil in a saucepan and lightly roast the diced Hokkaido pumpkin and the finely chopped carrots, potatoes and onions in it, but do not let it brown, then deglaze with the stock and let it cook. Takes about 35-40 minutes over medium heat, depending on how small you cut the vegetables! Add a pinch of sugar!
- Then puree everything finely, stir in the cream as well as the herbs (parsley and chives) and season with nutmeg, salt and pepper!
- Then serve immediately and don`t let it boil again!
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