Hokkaido pumpkin soup
Pumpkin harvest is in full swing, so try this creamy pumpkin soup, without which autumn would not be complete. The pumpkin gives the soup a pleasantly sweet taste and you can garnish it with roasted pumpkin seeds.
Ingredients · Servings 4
- 1 medium-sized Hokkaido pumpkin
- 125 g butter
- 1 onion
- 200 ml cooking cream
- 0.5 l vegetable broth
- salt
- shelled pumpkin seeds for garnish
Method · 45 min
- Hollow out the pumpkin and cut it into cubes, you don't need to peel it. Peel the onion and chop it finely.
- Fry the onion in the heated butter until golden brown. Add the pumpkin and sauté.
- Pour vegetable stock over the onion and pumpkin, season with salt to taste, and cook until the pumpkin is soft, about 20 minutes.
- Add the cream and simmer for a while.
- When the pumpkin is soft, blend everything with a hand blender.
- Fry the pumpkin seeds in butter and use them to garnish the served soup.
