Hokkaido pumpkin (Cucurbita maxima Duchesne ssp. maxima convar.) is excellent for both sweet and savory dishes. This queen among pumpkins is great because of its’ low calorie level, and the fact that she’s full of vitamines, fibres and minerals, so it would be a shame not use it now, in zenith of her harvest.
Here is one, very simple and easy to make recipe for delicious and herthy cream soup made of Hokkaido pumpkin.
Ingredients (for 2 persons) for this delight are as follows :
1 small or 1/2 of bigger hokkadio pumpkin
1 small onion
1 medium potato
salt, freshly grounded black pepper, grated nutmeg (to taste)
pumpkin oil (to taste), olive oil (or sun flower oil)
1 tbsp roasted pumpkin seeds
Great thing about this pumpkin is that you can use it whole. You don’t need to peel of her skin, and there are even some people using seeds, as well.
Wash the pumpkin under running water and cut off ends near petiols. Cut the pumpkin in small peaces leaving the skin (but take out the seeds) . Take a baking pan and cover it with baking paper.
Place hokkaido in a baking pan and toss it salt and black pepper, and if you wish, drizzle a little bit of oil on it. Bake it in an oven for about 30 – 40 minutes (at 175 C, or 350 F), until it gets crispy and starts to turn brown.
While pumkin is in the oven, you can prepare the rest . Finaly chop the onion and satue, after several minutes (when onion becomes soft and almost transparent) add water and potato (peeld off and cut in small peaces).
Cook for some 15- 20 minues, to finish potato.
So, hokkaido is baked, potato – cooked! Place it in a tall dish and mix it together with blender. Return it to a cooking pot, add some more water if you need (remember, it’s soup, not purée 🙂 ), and when it boils – season it with salt, black pepper and little bit of nutmeg.
Serve it with few drops of pumpkin oil and roasted pumpkin seeds.