Pretty name, pretty color, pretty tasteful!
Today I tried hokkaido pumpkin for the very first time. Walking past it in the supermarket for the past three months, I decided yesterday that one of those little fellows had to come home with me. Good decision!
I made a soup from it – spicy and creamy. Perfect on a cold winter day!
1 hokkaido pumpin
6 small potatoes
2 medium onions
2 cloves garlic
2 tsp curry powder
1 tbsp olive oil
1 tsp Herbamare Original
32 oz (1 l) water
chili powder, salt and pepper to taste
Cut potatoes and pumpkin in cubes, chop onions and garlic. Add oil, curry, onions and garlic to a pan and sauté for 5 minutes. Add potatoes and pumpkin. Fill up with bouillon until vegetables are covered. Let simmer for about 30 minutes or until vegetables are fully cooked. Blend in a food processor or use a hand blender. Add chili powder, salt and pepper to taste. Top it off with some roasted pumpkin seeds and enjoy the soup with a toasted slice of whole grain bread. Serves 4.