Hokkaido Soup with Fried Asparagus

5 from 2 votes
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 60 kcal


  • 500 g Hokkaido pumpkin
  • 300 g Sweet potato
  • 500 g Fresh asparagus
  • 1 medium sized Red Onion
  • 750 ml Vegetable broth
  • 1 tsp Yellow curry powder
  • 100 g Creme fraiche Cheese
  • 1 medium sized Orange
  • 2 tbsp Rapeseed oil
  • 1 tsp Freshly chopped thyme
  • Salt and pepper


  • Halve the Hokkaido, remove the stones and cut the pulp into large pieces. Peel the sweet potato, first into slices, then into large pieces. Peel the asparagus and cut off the woody ends, cut the asparagus stalks into pieces, put the asparagus heads aside, peel the onion, cut in half and quarter. Heat 1 tablespoon of oil in a saucepan and sauté the vegetables in it.
  • Add the curry powder and let it simmer briefly. Pour in the vegetable stock. Halve the orange and squeeze out the juice. Pour in the orange juice. Simmer the pumpkin soup for about 15-20 minutes. Finely puree the soup with the hand blender, season with salt and pepper. Round off with creme fraiche.
  • Halve the remaining asparagus lengthways. Heat 1 tablespoon of oil in a pan and fry the asparagus in it until golden brown, sprinkle with salt and pepper. Arrange the soup on plates and serve sprinkled with thyme.


Serving: 100gCalories: 60kcalCarbohydrates: 5.1gProtein: 1.2gFat: 3.8g
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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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