Hokkaido Cream Soup with Ginger and Toasted Pumpkin Seeds

A velvety Hokkaido cream soup with ginger and potato, refined with cream and toasted pumpkin seeds. It suits any season and can be prepared in advance.

By yumbelo-Küche · 4 servings · 40 minutes

Ingredients

• 1000 g Hokkaido pumpkin
• 1 Stück onion
• 2 Stück garlic cloves
• 200 g floury potato
• 10 g fresh ginger
• 2 EL olive oil
• 1000 ml water
• 150 ml cream
• 1 Prise nutmeg
• 2 EL pumpkin seeds
• salt
• pepper

Method

1. Wash the Hokkaido pumpkin, halve it, remove the seeds and cut it into rough chunks; the skin can stay on.
2. Peel the onion and garlic and dice finely. Peel the ginger and grate it finely. Peel the potato and cut it into small cubes.
3. Heat the olive oil in a large pot. Sweat the onion, garlic and ginger in it over medium heat for 3 to 4 minutes until translucent, without letting them brown.
4. Add the pumpkin and potato, let them sweat briefly, then top up with the water. Season with salt and a pinch of freshly grated nutmeg and simmer covered over medium heat for about 20 minutes until soft.
5. Toast the pumpkin seeds in a dry pan over medium heat, turning them, for 2 to 3 minutes until fragrant, then set aside.
6. Take the soup off the heat and purée finely with an immersion blender. Stir in the cream and reheat the soup briefly without letting it boil.
7. Season with salt, pepper and nutmeg. Serve the soup in preheated bowls and sprinkle with the toasted pumpkin seeds.