Creamy Hokkaido soup

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.