Creamy Hokkaido Pumpkin Soup

A delicious soup that surprises and delights everyone, both with its excellent taste and its vibrant orange color. The preparation is very simple, and instead of Hokkaido pumpkin, you can also use butternut or nutmeg squash.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 spoons Oil, olive

  • 1 piece Onion, raw

  • 1 piece Pumpkin, raw

  • 1 piece Spices, bay (leaves)

  • 800 ml Soup base, beef, cube

  • pieces Salt, table

  • pieces Sour cream

  • pieces Oil, plant, nut

Steps

  1. Wash and dry the pumpkin, then cut it into quarters and remove the seeds. Cut the pumpkin into approximately 2 cm pieces. Peel the onion and also cut it into pieces.

  2. Place a large pot on the stove and pour in olive oil. Quickly sauté the onion in the heated oil until it becomes translucent and softens slightly. Add the chopped pumpkin and lightly sauté it while stirring.

  3. Add a bay leaf and pour in water or broth. There should be just enough liquid to completely cover the vegetables. Season with pepper and salt, and for extra flavor and aroma, you can also add a little grated nutmeg. Cover the pot and cook the soup over moderate heat for 20-30 minutes, until the pumpkin flesh is completely soft.

  4. Once the soup is cooked, remove the pot from the heat and take out the bay leaf. If you want the soup to be even creamier, add cream and blend everything with an immersion blender to create a thick soup. Bring to a boil and then remove from the heat.

  5. When serving, you can garnish the soup with cream or pumpkin oil. Roasted pumpkin seeds make a great addition, sprinkled over the soup.

Nutrition Information (Per 100g)

  • Calories: 43.22 kcal
  • Fat: 1.76 g
    • Saturated Fat: 0.18 g
  • Carbohydrates: 6.26 g
    • Sugars: 1.23 g
  • Protein: 0.97 g
  • Fiber: 0.09 g