Bella's Barnehage Mat Blog

Hokkaido Pumpkin and Ginger Soup

Hokkaido pumpkins are perfect for this soup, you do not need to peel them just cut in half scoop out the seeds and use. They can be cooked skin and all. Have a lovely sweet and mild taste and is a perfect match for ginger or other warm spices.

Makes enough for 6 people

500 gr   pumpkin deseeded and roughly chopped

500 gr   peeled potatoes

1            peeled and chopped onion

3            celery sticks chopped

2 tbs     sunflower oil

2 lt        chicken or vegetable stock

Makes enough for 100 people

6 kg         pumpkin deseeded and roughly chopped

5 kg          peeled and chopped potatoes

2  heads   celery chopped

1 kg          onions peeled and chopped

18 lt         chicken or vegetable stock

6 tbs        sunflower oil

In a large saucepan heat the oil and add the celery and onion. cook till soft Then add the pumpkin and potatoes with the stock. Cook until soft then puree till a smooth soup. taste the add salt or peper if needed. Serve with bread or croutons. you can also add some pumpkin seeds. if you dry fry then in a frying pan until they toasted. sprinkle on top of the soup and enjoy.