Hokkaido Soup

It’s starting to get very chilly where I live, so the only things I really crave are nice warming soups and tea! Pumpkins are in season now, therefore I decided to make a soup with my favourite kind of pumpkin: Hokkaido. They taste really good chopped up and baked in the oven. You should try it out, but before you do that you should make this soup ;). It uses very simple and affordable ingredients. Win-win! It’s a very customizable soup. Add more chilli and ginger for a soup with more of a kick, or add in any leftover veg from the fridge.

Hokkaidosuppe2.1

INGREDIENTS ENGLISH:

  • 600g hokkaido pumpkin (1 small, organic)
  • 1 large organic carrot
  • 3 medium-sized organic potatoes
  • 1 medium onion
  • 1 clove minced garlic
  • 1 chilli (chopped finely)
  • 9dl water
  • 1/2 vegetable bouillon cube
  • Salt n pep to taste
  • 3 tbs paprika
  • 3 tsp ginger
  • 1dl plain soy yoghurt or coconut milk

DIRECTIONS:

  • Chop hokkaido, carrot, potatoes and onion into smaller pieces (remember to remove the seeds from the hokkaido)
  • Add chopped onion and minced garlic to a pot and sauté for 5 minutes.
  • Add in the remaining ingredients except for soy yoghurt or coconut milk.
  • Bring to a boil and let simmer for 25 minutes.
  • Add to a blender together with the yoghurt or coconut milk and blend till smooth.
  • Serve with a dollop of plain soy yoghurt and a sprinkle of pumpkin seeds.

 

INGREDIENSER DANSK:

  • 600g øko hokkaidogræskar (1 lille)
  • 1 stor øko gulerod
  • 3 mellemstore kartofler
  • 1 mellemstort løg
  • 1 fed hvidløg (presset)
  • 1 chilli (hakket fint)
  • 9dl vand
  • 1/2 grøntsags bouillonterning
  • Salt og peber efter smag
  • 3 spsk paprika
  • 3 tsk ingefær
  • 1 dl neutral soya yoghurt eller kokosmælk

FREMGANGSMÅDE:

  • Skær hokkaido, gulerod, kartofler, og løg i mindre stykker (husk at fjerne kernerne fra græskeret)
  • Tilføj løg og hvidløg til en gryde og steg i fem minutter.
  • Tilføj de resterende ingredienser til gryden undtagen yoghurten eller kokosmælken.
  • Lad det simre i 25 minutter.
  • Hæld det hele i en blender eller foodprocesser sammen med yoghurten eller kokosmælken og blend til den ønskede konsistens opnås.
  • Server med en klat soya yoghurt og et strø af græskarkerner.

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