Ingredients
Cooking for
Recipe serves 4
- Hokkaido pumpkin1 kg
- Onions1
- Ginger (optional)15 g
- Butter20 g
- Stock (vegetable)800 ml
- Cream100 ml
- Nutmeg (optional)to taste
- Saltto taste
Method
- 1
Halve the pumpkin, scoop out the seeds and cut it into chunks; Hokkaido skin can stay on. Chop the onion and ginger.
- 2
Soften the onion and ginger in the butter for 3 minutes, add the pumpkin and stock and simmer for 20 minutes until soft.
- 3 min
- 20 min
- 3
Blend until smooth, stir in most of the cream and season with salt and nutmeg. Serve with the rest of the cream swirled on top.