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Pumpkin Soup with Cider (Hokkaido)

5 from 4 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 81 kcal

Ingredients
 

  • 1 Hokkaido pumpkin
  • 1 small Diced onion
  • 1 Fresh ginger
  • 150 ml Cream 10% fat
  • 100 ml Tart cider
  • 500 ml Broth, of course
  • 500 ml Pepper from the grinder
  • 500 ml Sea salt from the mill

Instructions
 

  • You do not need to peel the Hokkaido, it is sufficient to free it from the unsightly areas and from the kernels inside.
  • Roughly chop the onion and the Hokkaido and sweat them with a little oil in a saucepan without letting them turn color.
  • Then deglaze with the cider, rub a piece of ginger the size of a thumbnail into it and add 500 ml of clear broth, then simmer with the lid closed for about 20 minutes.
  • When the pumpkin is completely soft, add about 150 ml of light cream and use a puree stick; pureed and seasoned with salt and pepper.
  • If you like, you can roast a few more pumpkin seeds and sprinkle them over the soup after serving.

Nutrition

Serving: 100gCalories: 81kcalCarbohydrates: 3.7gProtein: 1.7gFat: 5.3g
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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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