The weather has cooled down, so I decided to prepare something that will warm you up and please your eyes and taste buds - a creamy Hokkaido pumpkin soup. This soup is incredibly simple, yet tastes like it's from a restaurant. It has a subtly sweet taste, creamy consistency, and when crispy croutons are added, it becomes a perfect autumn meal.
Preparation
45 min
Difficulty
Easy
Portions
4
Views
1021x
Ingredients
Instructions
1
Pumpkin
Wash the Hokkaido pumpkin, cut it in half, remove the seeds, and dice it (the skin does not need to be peeled).
2
Base
Sauté onion in butter, add garlic and carrot. After a while, add the pumpkin and sauté for about 5 minutes until the flavors develop.
3
Cooking
Pour in broth and cook for 20-25 minutes until the pumpkin is soft.
4
Blending
Blend the soup until smooth, add cream, season with salt, pepper, and nutmeg. If it's too thick, you can add a bit of broth or water.
5
Croutons
Cut the bread into small cubes, fry in butter until golden brown, and lightly season with salt.
6
Serving
Pour the soup into a bowl, garnish with croutons and a few pumpkin seeds.
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Quick Info
Preparation
45 min
Difficulty
Easy
Portions
4
Views
1021x
