first encounter: hokkaido pumpkin

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!

Pumpkin-potato soup

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.

5 responses to this post.

  1. Posted by Stephan on January 26, 2010 at 11:12 pm

    sounds easy and tasty


    • It’s super easy. I love that about soups in general. They’re quick and easy and still super yummy. I really liked the spices coming through in this soup.


  2. Umm…. Ser lækkert ud! Vil prøve at lave den en dag… Jeg laver som regel en lidt anden version med røde linser

    Hilsen Luna/Månebarnet


  3. Posted by Morten on January 27, 2010 at 2:52 pm

    I really like the pictures you took. Especially the second one.


  4. Posted by Stephan on January 27, 2010 at 11:44 pm

    I dag har jeg forsøgt at koge suppe, og det var meget krydret, cremet og lækker!
    mange tak!


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