Soups
Hokkaido Pumpkin Soup
A creamy hokkaido pumpkin soup that is ready in half an hour. The vegetables are first lightly fried in butter, then cooked until tender in chicken stock and finally blended smooth. A spoonful of sour cream and a few drops of pumpkin seed oil finish it off in the bowl.
Total: 30 min
Servings: 4
Method
01.
Fry the chopped onion in butter in a pot until lightly golden, then add the pumpkin cut into pieces and the rest of the vegetables. Fry everything, season with salt, pour in water with the stock cube …
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