Hokkaido Soup

Name: Hokkaido Soup
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 hokkaido pumpkin; 300g carrots; 400g potatoes; 1 onion; 3 cloves garlic; 50g fresh ginger; 1 tsp cumin; 1 liter water; 2 vegetable bouillon cubes; 200ml cream; 1 tbsp lemon juice; Pumpkin seeds

Dinner

A delicious and creamy hokkaido soup, perfect for autumn. The soup is full of flavor and super easy to make. You can easily make a large batch and freeze the rest, so you always have a delicious soup ready.

Posted on 10/3/2024

Servings

Total time

1 hour

Servings

Total time

1 hour

Ingredients

•

1 hokkaido pumpkin

•

300 g carrots

•

400 g potatoes

•

1 onion

•

3 cloves garlic

•

50 g fresh ginger

•

1 tsp cumin

•

1 liter water

•

2 vegetable bouillon cubes

•

200 ml cream

•

1 tbsp lemon juice

•

Pumpkin seeds

Instructions

Cut the hokkaido pumpkin into cubes and remove the seeds.

Peel the carrots and potatoes and cut them into cubes.

Chop the onion and garlic.

Peel the ginger and slice it.

Sauté the vegetables in a large pot with a little oil and cumin for 5 minutes.

Add water, bouillon cubes, and ginger and let it simmer for 25 minutes until the vegetables are tender.

Blend the soup with an immersion blender and add cream and lemon juice.

Season with salt and pepper.

Toast the pumpkin seeds in a dry pan and use them as a topping along with crème fraîche and apple cubes.

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