Recipe
Hokkaido Pumpkin Soup Recipe
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Chriesi / All my dishes 2 years, 1 month ago
A nice smooth soup which strokes your palate.
Prep:20m Cook:50m Servings:4
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 Chriesi |
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Fans
Ingredients
- 1 hokkaido pumpkin
- 2 carrots
- 1 shallot onion
- 600 ml bouillon
- 1 tablespoon oil
- salt, pepper
Directions
- Preheat oven to 200°C.
- Cut pumpkin in half and scoop out seeds and cut the cleaned carrots in half.
- Place pumpkins and carrots on the cookie sheet and roast until soft to the touch, about 40 minutes. Remove pumpkins from oven.
- Heat one teaspoon of oil in a saucepan over medium heat.
- Add onion, vegetables and the bouillon after cooking it for about 10 minutes puree it and cook it for another 5 minutes. Taste it with salt and pepper.
- Fry thin slices of pumpkin in oil and serve it on top with the soup.
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kissthewine4me 1 year, 10 months ago said:
Yummmmmmmmm! can't wait to make it!!!!
romagourmet 1 year, 5 months ago said:
Very elegant presentation!
c2max 1 year, 3 months ago said:
Beautiful pic, beautiful food!
nuitblanche 11 months, 1 week ago said:
This looks like the answer to the pumpkin soup I was seeking last fall! I think the US version of a hokkaido is a acorn squash. I think any thing in the squash family would do!