Delicious winter soup

 

Hokkaido graskar vinter3

The Hokkaido pumpkins that we harvested in the late fall of 2013 are still going strong! They make a really hearty, warming soup, perfect for cold, damp winter days. When pureed, the pumpkin become silky smooth, giving the soup a velvety texture. Just a little curry and chili is all you need to add a touch of subtle heat. 
 
Pumpkins like Hokkaidos are incredibly rich in vital antioxidants, and vitamins. This humble backyard vegetable contains vitamin A, flavonoids, carotenes and other antioxidants in abundance.

 

 

 

 

1kg pumpkin (Hokkaido, Butternut, Acorn), chopped

2 shallots, chopped

50g grated ginger

1 litre vegetable stock

125ml coconut milk or cream

1/4 tbsp chilli powder

1/4 tbsp curry powder/paste

 

1. Sauté the pumpkin, shallots and grated ginger in a good splash of sunflower oil in a large pan till soft. Add the vegetable stock, coconut milk, curry and chilli, season, bring to the boil, then simmer gently for 40 minutes.

Hokkaido soup

2. Pour into a food processor and blend until smooth. Check the seasoning (do not let the curry, nor the ginger overpower the other flavors), then serve with fresh herbs such as chives, italian parsley and coriander, a squeeze of lime juice, and an extra splash of coconut milk, if needed.