Hokaido Pumpkin Soup

The kid`s busy for about 2 hours !!

1. First, a battle plan (cut-off plan) is made – what should everything in the soup – of course, almost all ingredients from the garden 🙂 therefore very fix = rubber boots on – garden shears and baskets taken out and off into the bed :). Well, our grandmother’s spoons are raised beds, but we are allowed to sit on them – very carefully on the edge (Viki is still being lifted because she is still very small) but I – Joni – can do it on my own – a stool (the special elephant feet) – then climb up and grandma holds us tight when we crawl carefully through the raised bed. Then it really starts – we have a long list and it is now being harvested – and then the vegetable ingredients and everything we need are brought into the kitchen.
2. Grandma has already put together and prepared the remaining ingredients. We will now wash the vegetables and herbs together with her first – but not peel them – because grandma says you don’t need that for the recipe – and the pumpkin only tastes really delicious when the peel stays on. Now Grandma cuts the pumpkin in half – one for me and one for Grandma and Viki. Then we get the seeds out of the pumpkin – we do that with a large spoon.
3. Grandma then cuts the pumpkin into small pieces – it is still too strong for us – but we cut all other vegetables with our special children’s knives – Grandma only helps. We cut the chives into small pieces with scissors and put them in a bowl.
4. Now a kettle is put on the stove – and that’s where the butter goes. Turn on the stove and when the bitters have melted, the cut vegetables (except the beans) are added one after the other. Now stir very often and when the pumpkin has got a little color from the heat and butter – then all the other ingredients go into the kettle. Stir and simmer over medium heat for 20 minutes. In between I always stir so that nothing sticks to the floor.
5. During this time we prepare the rest. We take the pomegranate seeds out of the case and pour the juice into a glass. My grandma recently made syrup from pomegranate juice – that’s why we’re allowed to mix the juice with sparkling water and drink it later today. Corn mini sticks are briefly placed on the toaster and warmed up.
6. Meanwhile the soup has been cooked long enough and we can put it in the mixer – Grandma does that – because the kettle is way too hot for us children. The soup is now finely pureed – and then we can fill it into soup glasses. In the bottom we fill the pomegranate seeds – then the soup on top. We do that with a soup ladle. Now a little pomegranate syrup and chives – done !!!!
7. The soup tasted super cool to us – and grandma should cook it with us again. She said – of course you mice 🙂 🙂

Bon appetit and culinary greetings your Biggi ♥