Hokkaido Pumpkin Soup
Pumpkin soup à la mama: creamy, low calorie, quick and easy!
Recipe Equipment
Ingredients
- 1 Hokkaido pumpkin
- 8.8 oz. potatoes 250 g
- 1 carrot
- 16.9 fl. oz. water 500 ml
- 2 tbsp. vegetable broth
Spices
- pepper
- curry
- salt
Instructions
- First, cut the pumpkin and remove the seeds. Peel the potatoes and the carrot and cut them roughly into pieces.
- Put everything into a saucepan and add 16.9 fl. oz. (500 ml) of water and bring to a boil. Simmer on medium heat for 20–30 minutes until the vegetables are cooked.
- Then season with vegetable broth and spices.
- Puree the soup in a blender until creamy. Finished!