Hokkaido soup

Ingredients for 5 servings:

• 1 ¼ kg pumpkin flesh (Hokkaido), ready to cook without seeds
• 2 m.-sized apples
• 4 m.-sized potatoes
• 3 garlic cloves
• 3 onions
• 1 bottle of dry white wine
• 1 liter vegetable broth or meat broth, strong
• 250 ml cream or Cremefine
• 2 tbsp pumpkin seed oil
• 3 bay leaves
• 4 sage leaves
• 2 sprig(s) curry – cabbage or
• curry powder
• 1 sprig(s) thyme or dried
• 1 piece(s) celery, approx. 1/4 small tuber
• 1 piece(s) ginger, small piece or
• Ginger powder
• olive oil
• salt and pepper
• chili

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with apple and wine

Dice the onions and garlic and sauté in olive oil for about 5 minutes. Do not fry over high heat, otherwise the garlic will become bitter. Core the apples (do not peel them), and peel the potatoes. The Hokkaido pumpkin does not need to be peeled, so use it with the skin on. Roughly dice the pumpkin, apples, celery, and potatoes and add to the onions. Simmer for about 10 minutes, stirring occasionally. Deglaze with the wine, pour in the stock, and simmer for 1/2 to 3/4 hour (pierce the vegetables to see if they are tender). Fish out the bay leaves and then puree everything else. Season to taste and stir in the pumpkin seed oil and cream right at the end. I’ve specified 5 servings – as an appetizer, it’s certainly enough for 8 people.