John Myers
Hokkaido Pumpkin Soup with Nutmeg
The perfect hokkaido pumpkin soup with nutmeg recipe with a picture and simple step-by-step instructions.
- 1 tbsp Rama liquid
- 2 Pc. Diced carrots
- 3 Pc. Potato
- 1 Pc. Celery root
- 2 Pc. Leek, corresponding to the carrot)
- 3 Pc. Chopped parsley until smooth
- 1 Pc. Chopped garlic
- 1 small Hokkaido pumpkin
- 2 liter Vegetable broth
- 1 teaspoon Nutmeg
- 1 Rama Cremfine 7%
- Some salt, pepper to taste
- Heat the liquid rama in a saucepan, core the pumpkin and cut it into large cubes (with the skin), put it in the hot saucepan and glaze, then add the diced carrots, diced potatoes, celeriac, garlic, leek and parsley and Lightly sear with the remaining ingredients, pour in the vegetable stock. Let everything simmer for about 1 hour until the pumpkin is soft. Puree the soup with pepper and, if necessary, add a little salt to taste, then add 1 small. Fl. Add Rama Cremfine 7% and puree again. Put the soup on a plate, sprinkle a dollop of crème fraîche or a splash of pumpkin seed oil. Good Appetite.
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