Hokkaido soup with cauliflower and fennel
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ingredients
500 g hokkaido pumpkin 1 pk young zucchini 300 g cauliflower 200 g fennel pk shallots pk bay leaf 1 tbsp ginger powder or fresh juice 5 tbsp pumpkin seeds pk coconut or olive oil
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In season with hokkaido pumpkin. Today combined with fennel and cauliflower. I’ve always longed for the biggest hokkakido so I could cook it up in a cauldron of pumpkin soup like a stew and throw a proper party. Years ago, my mother grew such a huge hokkaido. But the last few years have been drier, so she’s only been getting smaller ones in her garden, but they taste wonderfully creamy and chestnut. The combination you’ll find in this recipe is fragrant and full of the bold flavor of fennel, which with the chestnut flavor of pumpkin makes a delicious cream. Plus, fennel aids digestion so you can indulge in more of the soup. If you don’t have hokkaido, you can also substitute butternut squash, that’s what you get in the shops and it’s shaped like an amphora. 1. Saute finely chopped fennel and ginger in the onion base. When softened, add the chopped cauliflower and salt and reheat. Add the pumpkin, cut into thicker pieces, cover with water so that the mixture is covered and simmer with the bay leaf for just a few minutes until the pumpkin is soft. 2. Take only part of the mixture into a blender along with a piece of raw zucchini and blend until smooth. In the pot where the soup was cooking, mix the chopped Vegetable Recipes with the blended cream and the chopped raw zucchini. The latter is gently warmed in the hot meat and remains crisp on the plate. 3. Reserve the fennel sprig to sprinkle over the soup. It will give each bite even more of the aromatic flavour of the bold fennel. Traditionally, we also sprinkle roasted or raw pumpkin seeds on top of pumpkin soups… Enjoy! 4. TIP. It contains a wide range of vitamins, but especially vitamin E and lots of antioxidants. Its green colour is due to its high chlorophyll content, which is beneficial for the regeneration of the intestinal mucosa (source: nutraceutica). Pumpkin seed oil should not be missing on every man’s table, it prevents prostate problems. Of course, if it is also consumed at the same time, its position on the table will not help the prostate 🙂
