Spiced pumpkin soup - Hokkaido pumpkin soup
Recipe for a spiced pumpkin soup made with Hokkaido pumpkin.
Servings 4 servings
Calories 275kcal
Ingredients
- 1
hokkaido pumpkin (red kuri squash)
- 1
large onion, roughly chopped
- 4 cloves
garlic, finely chopped
- 1-2 tbsp ginger, finely chopped
- 2 baking potatoes, diced
- 1/2 tsp
ground coriander
- 1/2 tsp
ground cumin
- 1/2 tsp
chilli flakes, or to taste
- 1/4 tsp cayenne pepper (optional)
- 700-800 ml
vegetable stock
- 100 ml
whipping cream (38% fat)
- 1/2 lemon, juice of
- Salt and freshly ground pepper
- Oil
To serve
- Crispy bacon or roasted chickpeas
- Crème fraîche
- Micro greens, parsley or similar
Instructions
- Wash the hokkaido pumpkin well, remove the seeds and cut it into smaller pieces. I use the skin too.
- Heat a little oil in a saucepan and sauté the onion, garlic and ginger for a couple of minutes.
- Add the pumpkin and potatoes along with the spices – except the cayenne – and heat through for a couple of minutes.
- Add the vegetable stock and let the soup simmer for about 20 minutes, or until the vegetables are completely tender.
- Add the cream and blend the soup until smooth. Season to taste with lemon juice, salt and freshly ground pepper, and adjust the heat with cayenne pepper if you like.You can also add extra stock if you prefer a thinner soup.
- Serve with, for example, ice-cold crème fraîche, bacon or roasted chickpeas.
Notes
This pumpkin soup can just as easily be made with butternut squash – the warm spices work perfectly with both.
Nutrition
Calories: 275kcal | Carbohydrates: 46g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 729mg | Potassium: 1398mg | Fiber: 7g | Sugar: 10g | Vitamin A: 4290IU | Vitamin C: 54mg | Calcium: 111mg | Iron: 3mg