Hokkaido Pumpkin Soup

Ingredients:

• 1 hokkaido pumpkin
• 2 - 4 tablespoons of butter (depending on how big the pumpkin is)
• 1 small onion, diced
• pinch of salt
• 1 cube vegetable bouillon*
• seasoning (I use 1 teaspoon ginger and 2 to 4 teaspoon curry)
• water as needed

Preparation:

• Wash pumpkin, remove the seeds and cut it into small pieces.
• You can leave the skin on if it's an o
• Melt butter in a pot on medium heat.
• Add onion and stir as it cooks for about 2 minutes.
• Stir in the pumpkin and cook for a few minutes.
• Add the seasoning (ginger and curry and a pinch of salt) and stir.
• Add the vegetable bouillon and enough water to cover the pumpkin pieces - You can always add more water later on if you want it more liquid.
• Let simmer for about 20 minutes until pumpkin pieces are soft.
• Let the mixture cool and then blend until you get a creamy soup.
• You can add more water or more spices according to taste.
• For serving add whip cream (or sour cream) if you want!

Note:

• I used 2 'ice cubes' of frozen turkey stock instead

Prepared: 2016-11-05

Categories: Soup