Easy-peasy Pumpkin Soup
Pumpkin season is in full swing. Grandma Sita loves to enjoy a bowl of warming Hokkaido pumpkin soup on a chilly autumn day. Hokkaido pumpkin is in season from August to December and it is a versatile ingredient that works both in sweet and savoury dishes. 🍲🤗
♻️ This one is a crowd-pleaser and a great dish for prepping meals in advance. You can also store leftovers portioned in the freezer for whenever you need a quick but healthy meal. Grandma Sita’s sustainable cuisine, always tasty and cooked from scratch with lots of love. 💚
2 small white onions
1-2 cloves of garlic
1 small Hokkaido pumpkin
veggie oil, to sauté
water, to boil
pinch of nutmeg
salt & pepper to taste
roasted pumpkin seeds and bread (to serve)
1. Wash the vegetables well. Peel potatoes and pumpkin. Cut everything into big pieces. Chop the onion and garlic.
2. Heat veggie oil in the pot. Sauté onion and garlic until transparent.
3. Add pieces of potatoes and pumpkin. Cook for several minutes and stir occasionally.
4. Cover the veggies with water and bring to a boil.
5. Cook for approx. 20 minutes. When the veggies are tender, turn off the stove and remove the pot from the heat.
6. Use a blender until the soup has a creamy texture. When the texture is too thick, add some warm water and blend again.
7. Season with salt and black pepper and add nutmeg. Blend again.
8. Serve with roasted pumpkin seeds and bread.
DID YOU KNOW?
Pumpkins come in all kinds of sizes, shapes, and colours. They can actually be orange, green, yellow, and striped. Some don’t even need to be peeled as their skin is edible.
🥕🚜 Benefits of using seasonal and local produce include: reducing food waste, saving resources, improving food quality and healthy habits as well as boosting the local economy.
👉 You can find more information about seasonal produce in autumn in the Veggies, Fruits & Berries calendar 🍂 autumn made by Salling Fonden and WeFood.