Hokkaido pumpkin soup with broccoli and sweet potato

ingredients

1 pcs hokkaido pumpkin 1 pcs broccoli 2 cloves garlic 100 g sweet potato 1 pcs bay leaf pcs salt pcs coconut fat pcs pips and pumpkin seed oil for seasoning

progress

The season of hokkaido and other pumpkins is my favourite. I always keep grated hokkaido in the freezer as well, so it can be used in situations just like this. We had a visitor come over and we were just cleaning broccoli for soup. Since we had two more eaters, there wouldn’t be enough broccoli, so I mixed up what we had. What resulted was this soup, it’s quite simple with four ingredients if you don’t count the water and seasoning. I grated a piece of sweet potato raw into the hot soup and it gave it a crunchy texture which we all liked. Sweet potato and pumpkin are full of beta carotene. But did you know that broccoli is also rich in provitamin A? In our bodies, it works not only as a tanning aid. Mainly as an antioxidant, the lack of which weakens the immune system. In a saucepan, sauté a pumpkin cut into smaller pieces in coconut fat and cover with water. Boil. Meanwhile, cover the chopped broccoli with hot water in another pot. This prevents the broccoli from overcooking and, when blended, its flavour will remain much stronger in the soup than if it were cooked together with the pumpkin. Put the drained pumpkin, broccoli, cleaned garlic cloves into a blender and blend. Finish with the water from the pumpkin and season with salt. If you desire a more mild and creamy taste, add two tablespoons of butter to the blender. Finally, stir in the grated sweet potato. The sweet potato flavour can also be enhanced by briefly sautéing with ginger. 3. TIP: Do you cut and eat all of the broccoli? We do both the leaves and the stem as long as they are “pest” free. You can also peel and sauté the tubers in butter and spices as a relish, or use the whole and skin on in stir-fry dishes. I use part of the broccoli “flower” to sprinkle on the surface of soup.