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Roasted hokkaido pumpkin soup

Name: Roasted hokkaido pumpkin soup
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg Hokkaido pumpkin; 2 pcs onion; 3 cloves garlic; 1 l vegetable broth; 200 ml whipping cream; 2 spoons butter; salt and pepper; ground paprika; A pinch of nutmeg

Iwa

Recipe for hokkaido roasted pumpkin soup, which is one of the typical autumn soups.

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Ingredients

number of servings

1 kg Hokkaido pumpkin Added to
2 pcs onion Added to
3 cloves garlic Added to
1 l vegetable broth Added to
200 ml whipping cream Added to
2 spoons butter Added to
salt and pepper Added to
ground paprika Added to
A pinch of nutmeg Added to

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Directions

90 min.

1. Step

Clean the pumpkin and cut into smaller pieces.

2. Step

Peel and finely chop the onion and garlic. Melt the butter in a saucepan and fry the onion and garlic.

3. Step

Place the pumpkin in an oven preheated to 180°C and bake it for about 45. T

4. Step

When the pumpkin is soft, add it to the roasted vegetables, pour the broth and let it simmer.

5. Step

Then blend the soup until smooth and add the whipping cream.

6. Step

Season with salt and pepper to taste and finally add a pinch of nutmeg.

31 October 2023

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