John Myers
Pumpkin Soup with No Frills
The perfect pumpkin soup with no frills recipe with a picture and simple step-by-step instructions.
- 500 g Hokkaido pumpkin
- 1 Large onion
- Salt, black pepper, chilli flakes, 3 cloves of garlic, sugar, white vinegar, thyme, water
- Butter
- 2 tbsp Pumpkin seeds
- 2 Slices of wholemeal toast
- 80 ml Cream
- Sour cream
- Flat leaf parsley for decoration
- Finely dice the onion and garlic and sauté in a larger saucepan with a little butter or oil. Cut the Hokkaido into small pieces (the smaller, the faster it will cook), add to the onions and sweat briefly, add a little sugar and vinegar and pour water so that the pumpkin is just covered and simmer slightly, chilli flakes, Add salt and pepper. After about 10 minutes, the pumpkin should be soft. Puree with a blender and add the cream. Depending on the desired consistency of the soup, you may need a little more water. Season to taste and possibly a little more seasoning.
- Lightly toast the pumpkin seeds in a coated pan without fat.
- Cut the toast slices into cubes and toast them in butter until golden brown.
- Arrange the soup on the preheated plates, a dollop of sour cream on top, a few pumpkin seeds and a little chopped parsley. The croutons are enough. FINISHED!
- In this recipe, the focus is on the taste of Hokkaido, it is so delicious that I would not like to adulterate it with ginger or coconut milk …
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