Creamy Hokkaido soup
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351Pumpkin cream soup with delicious taste.
recipe,photo-recipe,hokaido pumpkin,whipping cream (30-33% fat),Vegetable soup,Vegetarian recipes,Gluten-Free
Vegetable soup
Ingredients
Ingredients
| carrots | 10.5 135 | oz kcal | 300 | grams | |
| chilli pepper | 0.25 4 | tsp kcal | ¼ | teaspoon | |
| hokaido pumpkin | 1.5 280 | lb kcal | 700 | grams | |
| onion | 2.75 36 | oz kcal | 80 | grams | |
| potatoes | 5.25 138 | oz kcal | 150 | grams | |
| pumpkin seeds without shell | 0 ?? | kcal | 0 | ||
| salt | 1.5 0 | tsp kcal | 1.5 | teaspoon | |
| semi skimmed milk 1,5% | ¾ 96 | cup kcal | 200 | milliliters | |
| spice turmeric | 0.5 8 | tsp kcal | ½ | teaspoon | |
| sunflower oil | 1.75 225 | tbsp kcal | 25 | milliliters | |
| water | 2.1 0 | cup kcal | 500 | milliliters | |
| whipping cream (30-33% fat) | ¾ 622 | cup kcal | 200 | milliliters |
Recipe
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, ...
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.
Bon appetit!
