Creamy and Filling Hokkaido Soup
In my previous post I mentioned that I was excited about sharing my hokkaido soup recipe. It is honestly a really simple soup that fills and warms you up (plus it is cheap!). Nicolai is usually not too excited about soup as it is hard to feel really full, but this one was a success. We even deemed it better than a carrot soup that has been laying number one on our favourite soup list.
Pumpkin is good for you!
If you read around and explore your Google skills you soon realize that pumpkin, besides being delicious, has a bunch of health benefits. To mention a few they are: Boosts immune system, improved restitution time after a workout (due to high potassium value – yes more than bananas), and it can aid weight management/loss due to high amount of fiber in it. As I was reading all of this I thought… I should probably eat more pumpkin.
Anyway… to the soup recipe which is for 4 people.
- 1 hokkaido pumpkin
- 2 red onions
- 3 garlic cloves
- 1 l veal stock
- Thyme (fresh)
- 2 dl cooking cream (I used Karolines 8%)
- 1 red chili
- Dried coriander
- Salt & pepper
- Toppings: Sour cream, pumpkin seeds with salt, and some green herbs
- On the side: Wholegrain baguette
- Peel the hokkaido and remove seeds, cut into chunks
- Peel onions and garlic cloves, cut in half
- Add all vegetables and spices into the veal stock and boil for approximately 30 minutes
- Then, add cooking cream and blend the soup
- Spice up with some salt and pepper if needed
- Voila, done!
- Serve with a glass of red wine, some wholegrain baguette, roasted pumpking seeds, sour cream and green herbs
Let me know how you like this one. I know in our home this is one for the books 🙂