Hokkaido cream soup

This is a delicious, healthy soup, a real dish for cold and gray days to warm you up or comfort you… play with spices and make it even warmer and irresistible… warm, served with pieces of toasted bread or with some spicy bread can be a main meal.

Short photo recipe

Print Recipe

Hokkaido cream soup

Courses: Savory, Soups and stews

Difficulty: Beginner Prep Time 10 min Cook Time 25 min Total Time 35 mins

Servings: 5

Best Season: Winter

Description

Hokkaido cream soup 

Ingredients

Servings

• 1 hokkaido pumpkin
• 2 shallots
• ¹⁄₃ smoked paprika
• ¹⁄₃ ground red paprika
• ¹⁄₄ hot red paprika
• ¹⁄₂ teaspoon salt
• ¹⁄₃ teaspoon turmeric
• ¹⁄₄ teaspoon ground nutmeg
• 150 ml cooking cream

Instructions

1. • Wash the Hokkaido pumpkin, carefully cut it in half, dig out the middle and peel it if needed
   • Cut it into smaller cubes
   • In a deep pot, sauté the shallots in a little oil to soften
   • Add the diced pumpkin
   
2. • Add all the spices and fry them briefly to releas aroma
   • Add water to cover the pumpkin
   • Cook over medium heat until softened
   
3. • When the pumpkin is cooked, blend it with a stick blender or food processor
   • Add the cooking cream
   • Check the taste of the soup and season to taste
   
4. • Serve with toasted bread cubes

    

   

Note

If you have a pumpkin from a proven or own cultivation, do not peel it. This way you will preserve a lot of vitamins and minerals that are in the peel. By cooking, the peel softens very quickly and gives the soup a nice red-orange color.