Recipe for hokkaido soup
Hokkaido soup is always good, and most people love the creamy soup with its slightly sweet taste.
The soup is quick and easy to make, and with a delicious and crisp sprinkle of bacon and pumpkin seeds, combined with a dollop of whipped cream on top, it easily makes a complete meal.
Serve with a good bread, for example, our country bread, and you have a great candidate for the family’s new favorite soup.
Ingredients
- 1 pcs. Hokkaido Pumpkin
- 1 pcs. Onion
- 2 cloves Garlic
- 1 l Vegetable Stock water + bouillon cube is fine
- 1 package Cream Cheese e.g. Philadelphia
- 1.1 gram Cayenne Pepper
- Spices salt and pepper
- Olive Oil for frying
Sides
- 100 gram Whipping Cream or crème fraîche, to add to the soup when serving
- 100 gram Bacon optional
- 50 gram Pumpkin Seeds optional
Instructions
- Wash the pumpkin thoroughly and remove the seeds along with the fibrous inner flesh.
- Then cut the hokkaido into medium-sized pieces. Leave the skin on; it will soften when the hokkaido is cooked and blended.
- Peel and roughly chop the onions and garlic.
- Heat a pot with olive oil.
- Sauté the chopped onions and garlic in the pot and add the pumpkin. Let it cook for a moment.
- Add the stock and let the soup simmer for about 20 minutes until everything is tender.
- Blend the soup with a hand blender.
- Add the cream cheese and blend the soup again with the hand blender.
- Finally, season the soup with salt, pepper, and cayenne pepper to taste.
- Fry the bacon until crispy in a pan and then let it drain on paper towels.
- Toast the pumpkin seeds in the bacon fat and pour into a bowl.
- Serve the soup with crispy bacon, toasted pumpkin seeds, and crème fraîche or whipped cream on top.
- Enjoy with a good bread, e.g., country bread, as a side to the soup.