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Creamy Hokkaido soup

Creamy Hokkaido soup

    

Pumpkin cream soup with delicious taste.

Cook

No. of servings

6

Ready in

30 min.

Difficulty

medium

 

 

1. 

onion 2.75 oz (80 g)  sunflower oil 1.75 tbsp (25 ml)

Peel onion, chop it finely and fry in oil.

2. 

carrots 10.5 oz (300 g)  hokaido pumpkin 1.5 lb (700 g)  potatoes 5.25 oz (150 g)

Clean the carrots, wash, cut into wheels and add to the onion. Fry for 10 minutes. Clean the pumpkin, remove the seeds and cut into cubes. Peel the potatoes, wash and cut them.

3. 

Add potatoes, ...

4. 

salt 1.5 tsp

... pumpkin, salt ...

5. 

... and spices.

6. 

spice turmeric 0.5 tsp  chilli pepper 0.25 tsp  water 2.1 cup (500 ml)

Add water and cook until soft for 10-15 minutes.

7. 

Take a few pieces of the cooked pumpkin out, mix the rest until smooth with a blender.

8. 

whipping cream (30-33% fat) ¾ cup (200 ml)  semi skimmed milk 1,5% ¾ cup (200 ml)

Add cream and mix. Dilute with hot milk according thnickness.

9. 

pumpkin seeds without shell

Serve with a few pieces of pumpkin and pumpkin seeds.

Bon appetit!

carrots10.5oz300grams
chilli pepper0.25tsp¼teaspoon
hokaido pumpkin1.5lb700grams
onion2.75oz80grams
potatoes5.25oz150grams
pumpkin seeds without shell-
salt1.5tsp1.5teaspoon
semi skimmed milk 1,5%¾cup200milliliters
spice turmeric0.5tsp½teaspoon
sunflower oil1.75tbsp25milliliters
water2.1cup500milliliters
whipping cream (30-33% fat)¾cup200milliliters

 

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