When the leaves start turning red and the sun sets earlier in the evening, autumn is at the door. We look forward to the cooler temperatures, which bring rustling leaves, cozy evenings on the couch, and plenty of fresh seasonal vegetables, such as pumpkin. Because pumpkin is so versatile, it is often on our fall shopping list.
A bowl of creamy pumpkin soup highlights the versatile Hokkaido pumpkin (red kuri squash). As one of the most popular varieties, the Hokkaido is ideal for cooking because of its nutty flavor and soft flesh, which does not require peeling. This classic pumpkin soup recipe is easy to prepare and always delicious.
1¾ lb hokkaido pumpkin
½ lb potatoes
½ cup carrots
½ cup onions
2 tbsp butter
1 clove of garlic
2¼ ozs ginger
1 small pinch of chili
6¼ cups chicken or vegetable stock
1 tsp. honey
3/4 cup cream
1. Cut pumpkin, potatoes, carrots and onions into small pieces.
2. Braise onions in butter, crush in the garlic. Add pumpkin, potatoes and carrots and braise for a few minutes. Grate and add ginger. Add chili and stock.
3. Cook in the pressure cooker at setting 2 for 7 minutes, then depressurize (in a conventional pot, the cooking time is 20 minutes).
4. Blend with mixer, stir in honey and cream. If necessary, add some salt and pepper.
Picture 1: ©julijadmi/Fotolia
Picture 2: © lisa870/Fotolia