Hokkaido cream soup

Preparation time 35 minutes
Difficulty (1–5) 3
Calorie 102 kcal
Number of portions 7 portions
Ingredients
Hokkaido pumpkin
1 piece
Water
1,5–2 l
Shallot
2 pieces
Olive oil
or ghee
Pepper
Turmeric
Salt
Coconut cream
250 ml
Preparation process

Very finely chopped shallot is fried on an olive oil. Wash the pumpkin and cut into cubes. Add the pumpkin into the pot and suffuse with water. Season to taste.

Cook for about 20–25 minutes. Blend the soup with the hand blender until it gets a creamy consistency. Add the coconut cream and stir. Ideal with basil.

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