Hokkaido Soup
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
4
Total time
1 hour
Servings
4
Total time
1 hour
Ingredients
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.
You may also like
Chicken Dumplings
Delicious homemade dumplings with juicy chicken filling and crispy pointed cabbage. They have a crispy bottom and are steamed to perfect consistency - ideal with soy or goma dressing.
Potato Pizza with Salsiccia
Salsiccia is an incredibly delicious Italian sausage with a wonderfully soft texture. The sausage suits almost all kinds of pizzas and is especially delightful on potato pizza.
Tarte Tatin with Caramelized Onions
Tarte Tatin with caramelized onions, or Tarte Tatin Aux Oignons, is a delicate French tart with sweet onions made in the upside-down manner where the crust is placed over the filling. Here, I have used 8 small molds, but you can easily make it in one large tart pan, in which case only one roll of puff pastry is needed. Bon Appétit!
Asian-Inspired Cabbage Rolls
Tender Chinese cabbage leaves filled with juicy chicken, tender mushrooms, and creamy rice, seasoned with ginger, garlic, and chili. Baked in the oven with a sweet-salty hoisin sauce and topped with toasted sesame seeds, a Danish dish with a delightful Asian twist.
Comments
Leave a comment
Leave a comment
Comments are verified before being published
No comments yet. Be the first to comment!