John Myers
Spicy Hokkaido Pumpkin Cream Soup
The perfect spicy hokkaido pumpkin cream soup recipe with a picture and simple step-by-step instructions.
- 1 Hokkaido pumpkin
- 500 ml Water
- 700 ml Clear beef soup, hot
- 1 Onion
- 1 Orange
- 1 Lime
- 2 tbsp Clarified butter
- 0,5 tsp Chilli flakes
- 1 tsp Curry gold elephant
- Sea salt from the mill
- Colorful pepper from the mill
- Fresh basil for garnish
- Peel the onion and cut into small pieces. Melt clarified butter in a saucepan. Sauté the onion in it.
- Wash the pumpkin, cut off unsightly skin, then cut in half, core / scrape and cut into small pieces. Hokkaido pumpkin doesn’t need to be peeled.
- Put the pumpkin and chilli flakes in the saucepan and fill up with water. Let simmer for about 15 minutes over low heat, stirring occasionally. Then pour in the hot broth.
- Finely puree the soup. Season to taste with salt, pepper and curry and bring to the boil again briefly. Finally stir in the freshly squeezed orange-lime fruit juice.
- Spread the spicy Hokkaido pumpkin cream soup on four plates and serve garnished with basil. Leftover soup can be stored in the refrigerator without hesitation.
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