Hokkaido soup with chili
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ingredients
1 pk hokkaido pumpkin 1 pk carrot 1 pk onion 4 cloves garlic 1 pk larger potato 2 tbsp oil 1000 ml meat broth pk chili pepper pk fresh parsley 3 tbsp sour cream pk salt, ground black pepper, chili pepper, vegeta natur
progress
Hokkaido pumpkin soup with chilli. Excellent for warming up.
1.
Cut onion and garlic finely and fry in oil until glassy.
2.
Peel the pumpkin (if the skin is nice and healthy, keep it), remove the flesh and seeds and cut into smaller pieces. Clean the other Vegetable Recipes and cut them into cubes or rounds. Remove the seeds from the chilli pepper and set a piece aside.
3.
Add all the Vegetable Recipes to the onion and garlic and sauté for 3-5 minutes more.
4.
Transfer to a saucepan, pour in the stock, add a piece of chilli (depending on how hot you want to make the soup), black ground pepper, vegeta, salt to taste and cook until tender. Do not forget to remove the chilli after cooking.
5.
Mix the finally cooked soup to a smooth cream. Use sour cream, parsley and a pinch of coarsely ground chili pepper for decoration. Serve with toasted bread croutons. Enjoy!
