John Myers
Pumpkin Soup with Cider (Hokkaido)
The perfect pumpkin soup with cider (hokkaido) recipe with a picture and simple step-by-step instructions.
- 1 piece Hokkaido pumpkin
- 1 small Diced onion
- 1 piece 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
- 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.
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