John Myers
Fine Hokkaido Cream Soup
The perfect fine hokkaido cream soup recipe with a picture and simple step-by-step instructions.
- 1 medium size Hokkaido pumpkin
- 4 size Potatoes
- 3 Toes Garlic fresh
- 3 middle Fresh onions
- 2 tablespoon Fine sugar
- 200 Milliliters Semi-Dry white wine
- 1000 Milliliters Granulated chicken broth / bouillon
- Different spices
- Peel the onions and garlic and cut into fine cubes. Then peel the Hokkaido and the potatoes (if you like it, you can leave the skin on the Hokkaido pumpkin, I remove the skin, but you don’t have to), coarsely dice the pumpkin and finely dice the potatoes.
- In a larger saucepan, heat the butter and sweat the onions and garlic in it. Then add the sugar and caramelize and deglaze with the white wine. Then add the pumpkin and potato cubes and pour on the chicken broth, possibly adding a little more broth until the vegetable cubes are well covered. Let everything simmer for a good 20 minutes. Then remove the pot from the herb plate and puree everything finely with the hand blender. Then season the pumpkin cream soup with salt, white pepper, hot pink paprika, caraway seeds, nutmeg and chilli to taste.
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