Hokkaido Pumpkin Soup

Ingredients

• 200 g starchy potatoes
• 500 g Hokkaido pumpkin flesh (peeled and seeded)
• 1 onion
• 1 Garlic clove
• 2 tbsp butter
• 1 l vegetable broth
• Salt
• freshly ground pepper
• ground coriander
• 6 tbsp pumpkin seeds
• 2 tbsp butter
• 4 tbsp thickened whipping cream
• parsley (for garnish)
• thyme (for garnish)

Instructions

1. 1.

   Peel and dice the potatoes. Dice the pumpkin flesh as well. Peel and finely chop the onion and garlic, then sauté in hot butter until translucent. Add the diced pumpkin and potatoes, cook briefly, then pour in the broth and simmer gently for 25-30 minutes.

2. 2.

   Puree the soup until smooth and season with salt, pepper, and coriander.

3. 3.

   Toast the pumpkin seeds in a hot pan with melted butter until golden.

4. 4.

   Serve the soup on plates, stir in the cream, and garnish with toasted pumpkin seeds, parsley, and thyme.