Hokkaido Pumpkin Cream Soup with Tête De Moine Florets

5 from 10 votes
Prep Time 25 mins
Total Time 25 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 449 kcal


  • 0,5 Pc. Hokkaido pumpkin
  • 2 tbsp Clarified butter
  • 1 piece Onion
  • Ginger, the size of a thumb
  • 1 tbsp Sliced ​​fresh red chilli
  • 2 Clove of garlic
  • 1 tbsp Freshly squeezed lemon juice
  • 900 ml Poultry bouillon
  • 0,5 Pc. Mango fresh - peeled
  • Salt and orange pepper
  • 1 Tête de Moine AOP - florets


  • Wash the Hokkaido pumpkin thoroughly, cut out unsightly areas, divide, remove seeds and fibers and dice.
  • Hokkaido pumpkin does NOT need to be peeled!
  • Heat the butter lard in a saucepan. Sauté the onion, chilli and ginger (cut into small pieces), stirring occasionally.
  • Then add the pumpkin. Deglaze with the poultry bouillon, bring to the boil and cook over a low heat for about 15 minutes.
  • Just before the end of cooking, mix in the diced mango and garlic. Puree the soup finely and season with lemon juice, salt and orange pepper.
  • Spread the Hokkaido pumpkin cream soup on plates, serve garnished with basil and Tête de Moine florets.


Serving: 100gCalories: 449kcalCarbohydrates: 0.9gProtein: 0.3gFat: 49.9g
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Written by John Myers

Professional Chef with 25 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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