Creamy Hokkaido Pumpkin Soup
, 35 min
A velvety autumn soup of Hokkaido pumpkin simmered in broth, blended with coconut milk, topped with crème fraîche and roasted seeds.
| 2 tbsp olive oil | Sauté onion & garlic until translucent | Add pumpkin, sauté briefly | Add broth, boil, simmer 15-20 min | Blend until smooth | Stir in coconut milk, season, boil briefly | Ladle into bowls, top with garnishes |
| 1 onion, roughly chopped | ||||||
| 2 cloves garlic, chopped | ||||||
| 1 medium Hokkaido pumpkin (about 800 g), deseeded, cut into pieces | ||||||
| 700 ml vegetable broth | ||||||
| 200 ml coconut milk or cream | ||||||
| Salt and pepper, to taste | ||||||
| 1 pinch nutmeg | ||||||
| 4 tbsp crème fraîche, for serving | ||||||
| 2 tbsp pumpkin seeds, roasted | ||||||
| Fresh parsley, for garnish (optional) |
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