The Hokkaido season is upon us! That calls for this delicious and so very easy hokkaido soup recipe. Hokkaido is one of my favorite pumpkins and they’re crazy cheap when in season. Let’s get cooking’.
1 organic Hokkaido pumpkin
1 liter of water, boiling
2 large red onions, chopped
2 cloves of garlic, chopped
1 bouillon cube, chicken or beef
1 teaspoon chopped fresh ginger (or more)
1 teaspoon green curry paste
Wash the pumpkin well and cut it in half. Remove seeds and the soft flesh in the middle of the pumpkin with a spoon and cut it into cubes (the larger cubes, the longer the cooking time, and vice versa). Non-organic Hokkaido can also be used, then you just have to peel it and the soup will not be quite the same beautiful orange color. Peel the onions and garlic and chop them. The soup is blended in the end, so the shape and size is not important. Peel and chop the ginger into small cubes.
Heat oil in a large saucepan on medium heat and “burn” the curry paste in the hot oil for about 20-30 seconds. Add onion, garlic and ginger. Let it fry until the onions are soft and glassy. Add the pumpkin and possibly more oil. Fry it all a few minutes and stir once in a while.
Crumble the bouillon cube into smaller pieces and add it along with the boiling water. The water should cover the vegetables.
When the pumpkin is tender (approximately 15-25 minutes depending on the size of the pieces), take the pan off the heat and blend the soup with a staublender. Season with salt and pepper.
Serve with a good dollop of sour cream, chopped herbs, olive oil and freshly ground pepper. Bon Appetite!