When the leaves start turning red and the sun sets earlier in the evening, we know that autumn is at the door. And instead of mourning the end of summer, we are looking forward to the colder season. After all, what’s not to like? Rustling leaves, cosy evenings on the couch and, most of all, plenty of fresh seasonal vegetables! In particular, lots of pumpkins are harvested at this time of the year, meaning they are an integral item on any weekly shopping list.
A plateful of creamy pumpkin soup is simply a must on an autumn evening, and to welcome the season of soups properly, the recipe has to be just perfect. Hokkaido pumpkins are best suited for cooking since their nutty flavour and soft flesh make them one of the most popular types of pumpkin. They are also very easy to prepare since they don’t need to be peeled. There are, of course, fancy hokkaido dishes containing apple sauce and coconut milk, but the classic recipe is a true evergreen that always tastes good and never gets boring. To duly welcome autumn, we have picked out the perfect recipe that is a joy to cook and that you can get to the table in next to no time.
Ingredients for 4 persons:
800g hokkaido pumpkin
1 clove of garlic
1 small pinch of Chile
1.5l chicken or vegetable stock
1 tsp. honey
1. Cut the pumpkin, potatoes, carrots and onions into small pieces.
2. Braise the onions in butter, crush in the garlic. Add in the pumpkin, potatoes and carrots and braise for a few moments. Grate and add the ginger. Add in the chili and fill up with the stock.
3. Cook in the pressure cooker at setting 2 for 7 minutes, then depressurise (in a conventional pot, the cooking time is 20 minutes).
4. Blend with the mixer, stir in honey and cream. If necessary, add some salt and pepper from the mill.