- PREPARATION OF INGREDIENTS
- a) Take the HOKAIDO pumpkin, cut it in half, remove the inside, cut one half into 4 parts, which can be easily peeled. Cut the prepared pumpkin into smaller cubes. We will need 600 grams of cube-cut HOKAIDO pumpkin.
Clean the inside of the pumpkin (separate the seeds, which we will roast later in the oven)
- b) Take the ONION (140 grams), peel it and cut it into small cubes.
- c) Take the GINGER, peel it and slice off about 40 grams into small pieces.
- ROASTING PUMPKIN SEEDS
- d) Take the pumpkin seeds, salt them and spread them evenly on baking paper placed in a baking dish.
While occasionally stirring, bake at 180 °C for about 5-7 minutes (depending on the power of your oven)
- ASSEMBLING THE PUMPKIN SOUP
- e) Take a pot and place it on a turned-on stove. Put the BUTTER (100 grams) in the pot, let it melt, then add the chopped onion and lightly sauté it.
- f) Add the chopped ginger, sauté it lightly with the onion and add the diced pumpkin, letting it fry for a while.
- g) Then add the VEGETABLE STOCK (8 dcl) and SALT, cover the pot with a lid and simmer on low heat for about 15 minutes (the pumpkin must be soft).
- h) After cooking, blend the contents of the pot using a handheld electric blender, enrich the soup with CREAM 32% (1.5 dcl) and add CHILLI. Mix everything thoroughly.
- ch) Let the soup cook for another 3-5 minutes and then serve.
4. FINISHING THE PUMPKIN SOUP
Pour the soup into a soup plate, add a dollop of SOUR CREAM and sprinkle with a little roasted pumpkin seeds.
Video recipe:
Vladimír Palička, aka Kuchař_Vláďa
JustCook.cz