Tasty soup recipe from Hokkaido pumpkin with prawns
The Hokkaido pumpkin has become very popular in this country for some time. His vibrant orange color attracts us often on the mark, or in the store. Especially now in the pumpkin time, we have the great opportunity to make delicious pumpkin dishes. Pumpkins of different varieties available to us and just waiting to be discovered and enjoyed. Each variety has its own unique characteristics. It differs from the others in size, shape, taste and strength of the flesh and the skin.
Pumpkins can be combined successfully with many flavors
The Hokkaido pumpkin is an exotic among his kind companions. He wears the name of the second largest island of Japan, he is originally from South America as all other pumpkin varieties. After the Portuguese brought the pumpkin to Japan, he was still bred. So many new varieties have been created. This is the case also with the Hokkaido pumpkin.
He is medium sized and has an oval shape. The bowl of pumpkin is relatively soft and thin and can be eaten with the flesh. The Hokkaido pumpkin is a pleasant nutty taste and is edible in the raw state. Soups, casseroles, rice dishes, and delicious salads and desserts are prepared from it. Particularly chili and Ginger fit wonderfully, depending on their tastes to the Hokkaido pumpkin. You can try but of course also with other additives – fresh herbs, coconut milk, dill.
Today we have a simple recipe for delicious pumpkin soup for you. It’s a spicy combination of autumn taste and an exotic flair. Just try it out!
Delicious Hokkaido pumpkin soup with King prawns
1 Hokkaido pumpkin approximately 1.5 kg, unpeeled and diced
2 onions, coarsely chopped
2 garlic cloves, chopped
200 ml orange juice
500 ml broth of your choice
100 ml white wine, vinegar or Sherry
1 TBSP salt
fresh herbs of your choice
Pieces of butter
3-4 prawns per person
You can prepare the soup’s desire as a thicker mash
How is it done:
Heat 1 TBSP olive oil and the pieces of butter in a pan over a medium flame and fry the onions and garlic for 2-3 minutes. Season to taste with salt.
Then stir the diced pumpkin and FRY for another 5 minutes.
Add the white wine, vinegar or Sherry and let it evaporate a bit.
Alternatively, you can bake larger pumpkin pieces with garlic and thyme
Add the broth, until the pumpkin is well covered.
You’s about 20 minutes simmer leave on low flame or just nice and soft until the pumpkin is.
Puree with a blender until forming a uniform mass. Slowly stir the orange juice. It will dilute not only the soup a bit, but give you a pleasant acidity and fruitiness.
Season to taste with salt, pepper, chilli and herbs. Dill is particularly recommended in combination with shrimp.
Fry the prawns in olive oil with garlic, chili and grated lemon peel. Add the lemon juice just before you take out the shrimp. Then place on it the shrimp on the soup and garnish with crème fraîche.
From the Hokkaido pumpkin you can create simply delicious risotto
Quinoa and parsley are ideal as an accompaniment to the pumpkin
Healthy, culinary simplicity
Prepare stuffed Pumpkins for special occasions
A delicious idea not only for vegans
The Hokkaido pumpkin can easily be inserted to
You can bake delicious breads so
Or prepare healthy jam
And how about a breezy pumpkin pudding?
Discover the versatility of Hokkaido pumpkin!