![no pic small_newsize no pic small_newsize](https://usercontent.one/wp/fruitberrybeet.com/wp-content/uploads/elementor/thumbs/no-pic-small_newsize-p7ay53xqzucwyyb94xam55hcztlk6mw80x53r58k2g.png)
hokkaido pumpkin soup
There is a slight posibility that you don’t know what smooth is until you have tried this soup! This bright orange, delicious hokkaido pumpkin soup has tones that brings your mind to a vegan bouilabaise!
tillagningstid
1 hour 15 minutes
svårighetsgrad
lätt
antal
4 personer
NÄRINGSINNEHÅLL
DENNA RÄTT ÄR RIK PÅ:
vitamin c
Kraftfull antioxidant! Hjälper kroppen med järnupptagning.
mineraler
We need them for our well being and health.
kostfibrer
Spelar en mycket viktigt roll för din tarmflora!
ingredienser
- 1 hokkaido pumpkin (ca 1 kg in weight when whole)
- 2 yellow onions (or 3 small ones)
- 2 sticks of celery or 1/3 fennel bulb
- 4 cloves of garlic
- 4 tbsp apple cider vineger
- Oil for frying (we use rapeseed)
- 5 dl Vegan cream
- 5 dl Water
- Salt
- Svartpeppar
instruktioner
- Firstly, roughly chop the onion and slice garlic cloves.
- Secondly, slice up the celery into fine slices.
- Therafter, cut the pumpkin open and scoop out the seeds with a large spoon. Save the seeds for roasting if you’d like – they are super nutritious and delicious.
- Cut the pumpkin into 1-2 cm slices and thereafter dice the pumpkin by cutting across the slices.
- Wow – all cutting is actually already done! Now comes the hot part!
- On a medium high heat warm a large pan for a few minutes. Once warm, pour in a few tbsp of oil and directly chuck in the veggies – all of them!
- Turn down the heat to medium/medium low and let the veggies sweat for approx. 10 minutes.
- Once the hokkaido pumpkin and veggies have been sweatting and the onion look a bit like glass, put in the vinegar and let it evaporate.
- Add in salt, pepper and cook for about one minute more.
- The pumpkin would be a bit broken up by now and the other veggies a bit glassy – now add the water and vegan cream.
- Bring the soup to a boil and let it boil on low heat under a lid until the pumpkin skin is really soft (and the meat of the hokkaido is more or less broken down.
- Take it off the heat and mix the lovely vegan soup, either in a mixer or with a hand blender until the soup is smoooooth.
- Finally, serve up as is or with some vegan fraiche and some dill as garnish – yummy!
har du lagat detta recept?
tagga @fruitberrybeet och hashtagga #fruitberrybeet
Inga kommentarer om HOKKAIDO PUMPKIN SOUP