Wednesday, October 16

the spicy hokkaido soup

here's the season to cook pumpkin soup, fa la la la la... seriously, this flavorful orange wonder is almost becoming a weekly staple in our kitchen. And sometimes on our floors and walls, so do not be impatient and try to blend the whole portion in one go in a blender. I recommend a combination of the pot in the sink and a handheld blender all together, which also leaves you with less washing up. Anyway, it is very incredibly worth it!

for 3 people you need
one hokkaido pumpkin
2-3 cloves of garlic in their shell
1 big white or red onion
1 tablespoon of curry
mix in paprika and turmeric if you have
1 red chili
1 chunk of ginger
1 litre of chicken or vegetable stock
cream or soy cream
olive oil

red chili, fresh basil & grated garlic in olive oil

wash and cut up the hokkaido, remove the seeds, and slice the hokkaido into big cubes using a bread knife as a saw. This part is the only time this recipe requires any real work. You do not need to remove the cover peal, this is perfectly eatable and very healthy. Sprinkle the hokkaido cubes with olive oil and salt and bake in a baking tray in a 200 degrees oven for 40 minutes. After the first 20 minutes, throw in the cloves of garlic and let them bake with the pumpkin.
While the hokkaido bakes, cut up onion and chili and finely grate the ginger. Heat a few tablespoons of olive oil in a big pot along with the onion and spices, add in the chili and ginger, and finally the stock. Add the baked hokkaido cubes. Save some of the stock for later to give the soup the texture, you want. Cut the garlic cloves open and squeeze the good part into the soup and allow the whole thing to simmer for about 15 minutes.
Move the pot to the sink, and blend everything. Finally, add salt, pepper and cream to smooth out the soup and reheat if necessary.

eat in good company with a few slices of toasted rye bread

No comments:

Post a Comment

Share your thoughts :)