in Soup Recipes

Green Hokkaido cream soup

updated

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Ingredients for 6 servings:

  • 1 kg Hokkaido pumpkin(s), green
  • 500 g potatoes
  • 1 stalk(s) leek
  • 1 ½ liters vegetable broth
  • 250 g sweet cream or cooking cream
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Simply

Wash the pumpkin, remove the seeds, and dice it. Peel the potatoes and also dice them. Cut the leek into small rings. Bring the vegetable broth and all the vegetables to a boil and simmer for about 30 minutes. Purée the mixture with an immersion blender. Stir in the cream or heavy cream and season with salt, pepper, and nutmeg. Serve with small sausage meatballs and fresh baguette.

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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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