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.
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