Mediterranean Hokkaido Pumpkin Soup
Ingredients
- 2 red onions
- 1/2 Hokkaido pumpkin 400-500g
- 3 large potatoes
- 2-3 garlic cloves
- 500 ml vegetable broth
- fresh rosemary and thyme
- Italian herbs
- salt, pepper and nutmeg
Decoration
- Creme fraiche
- Pumpkin seeds
- Fresh rosemary and thyme
- Small tomatoes
Instructions
- For the pumpkin soup, dice the onions, pumpkin and potatoes. Mince the garlic with a garlic press.
- Sauté the onion cubes and the garlic in the pot until translucent. Add the potato and pumpkin cubes and sauté for about 4-5 minutes to create delicious roasted aromas.
- Deglaze the sautéed vegetables with the vegetable broth and simmer for about 15 minutes until the potatoes and pumpkin are cooked.
- Puree with a hand blender and season with rosemary, thyme, Italian herbs, salt, pepper and nutmeg.
- Serve the pumpkin soup with crème fraiche, pumpkin seeds, fresh rosemary and thyme sprigs and small tomatoes.
- Tip: If you cook a larger quantity of the soup, it can also be frozen well and defrosted again as needed when it has to go quickly.
- Bon appétit
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