Montag, 11. August 2008

Pumpkin soup from the Hokkaido pumpkin



The pumpkin season has started and we want to give you a couple of simple recipes with pumpkins. Stay tuned for more pumpkin recipes in english.

We use the Hokkaido pumpkin because we can use its skin. This pumpkin has a slightly nutty taste. The roasted seeds in soups or salads provide a nice taste. With the Hokkaido pumpkin, there is almost no waste, because virtually every part of it is edible.

Shopping list for the soup:

1 Hokkaido pumpkin about 1 kg

1 onion

2 garlic cloves

2-3 slices fresh ginger

1 fresh red chili pepper

half teaspoon of curry powder, a little pepper

About 3-4 tablespoons of olive oil

1/4 c. of dry white wine

Vegetable broth

some cream


Wash the pumpkin, split it in half and scoop out the seeds with a spoon. Remove the stem and cut the pumpkin in cubes. Peel the onion and coarsely dice it. Skin the ginger root and cut off 2 or 3 slices. Peel the garlic and dice or mash it with a garlic press.

Heat the Olive oil in a pot and fry the onion until it is glassy. Add a clove of garlic and the ginger slices and the diced chili pepper. Then add the pumpkin cubes and fry them. Add the curry powder, white wine and add vegetable broth until the cubes are well covered. The soup should boil for about 20 minutes and can easily cook until the pumpkin is soft. With a blender puree the pumpkin cubes. Finally spice up the soup with some pepper and refine it with cream.

This is the first recipe we have published in english, so please let us know what you think of it. Hopefully, there will be more english recipes in the future.

1 Kommentar:

Anonym hat gesagt…

Good to find an English recipe here. It is easy to follw and looks very tasty; I shall try it later in the week.