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Very Simple Hokkaido Pumpkin Cream Soup

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Very Simple Hokkaido Pumpkin Cream Soup

The perfect very simple hokkaido pumpkin cream soup recipe with a picture and simple step-by-step instructions.

  • 1 smaller Hokkaido pumpkin
  • 1 smaller ones Onion
  • 3 Eßl. Butter
  • 0,5 l Beef soup
  • Salt
  • Mixed with white pepper
  • Caraway seed
  • Peeled garlic clove
  • Separate dill
  • 0,125 l Sweet cream
  • Pumpkin seed oil
  1. Quarter the pumpkin, remove the seeds and cut into small pieces
  1. Peel and chop the onions
  1. Melt the fat in a large deep pan and sauté onions until translucent. Add and sauté the pumpkin.
  1. Pour the soup on top, season with salt, pepper and caraway seeds. Add a chopped garlic clove
  1. approx. Simmer for 15 minutes until the pumpkin is soft. Now puree with the hand blender. Add cream in the process. Finally the separate Add dill (fresher is not recommended) and pumpkin oil to taste. Possibly Supplement with roasted pumpkin seeds
Dinner
European
very simple hokkaido pumpkin cream soup

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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