Hokaido Pumpkin Soup 2.0

Before preparing, preparation is very important

1. Brush and wash the Hokaido. Now divide and cut into small pieces. After placing the pieces in a bowl, rub it well with seasoning. To do this, first oil the pieces and then rub all the pieces nicely with the curry spice paste. I personally do this with my hands.
2. Now peel the potatoes, cut them into small pieces and wash them. Now add them to the hokaiodo pieces. Mix well and set aside. Cut the onion and ginger into fine cubes. Peel and grate the apple. Finely chop the coriander.
3. Put the apple, coriander, ginger and sour cream in the spice bowl and mix well.

preparation

1. Steam the onion with a little oil in a kettle until translucent. Add the Hokaido and the potatoes, the butter and the chilli threads. Cook gently with the pot closed, adding 1/2 liter of water.
2. About 5 minutes before the end of the cooking process, pour the vegetable stock into a glass. Put the contents of the spice bowl in the pot of the cooked vegetable mix. Mix well.
3. Now use the tamper to help adjust any pieces of vegetables that have remained too large and add the vegetable stock until you like the consistency of the soup. Season with salt, pepper and mace and add a little butter if necessary.

One tip at the end!

1. If you want to give your soup a little KICK, then mix in 2 pieces of fresh tomatoes at the end. Personally, I use the red curry paste and like the soup rather creamy. Therefore, always use a blender. Arrange on preheated plates. I hope you enjoy cooking at home.

Bon appetit and culinary greetings Biggi ♥