Creamy hokkaido soup with chilli
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ingredients
1 pcs hokkaido pumpkin 2 pcs carrots 1 pcs orange 1 pcs chili pepper 1 pcs red onion to taste thyme, salt, ground black pepper a little olive oil 1 tbsp butter a little chili for garnish
procedure
1. Just wash the pumpkin properly, you don’t need to peel it at all. Cut the pumpkin in half, remove the seeds, cut it into marigolds and then into smaller cubes. 2. In hot olive oil, fry the finely chopped onion, sliced carrots, thyme and chopped chillies. Season the mixture with salt, pepper, orange juice and add a little water (or stock). Cook the soup over a medium heat for about 45 minutes. 3. Blend it with an immersion blender until smooth, season with salt and pepper, soften with butter and let it rest for a while. Season with salt and pepper, if necessary, and ladle into bowls. Garnish the soup with chilli and serve immediately.
