The farm markets are full with my favourite funny shaped pumpkins. I’ve decided to cook Hokkaido pumpkin, it is full-flavoured and sweet and great for variety of soups.
Preparation time: 10 minutes
Cooking time: 30 minutes
Number of servings: 6 kid portions
Nutritional Facts: For Pumpkin, cooked, boiled, drained, without salt. The good: This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fibre, Vitamin A, Vitamin C, Riboflavin, Potassium, Copper and Manganese. Learn more.
- 1 hokkaido pumpkin (average size)
- 1 carrot
- 1 small shallot
- 2 garlic cloves
- Half of orange bell pepper
- 1 tbsp of olive oil
- 1 tsp of curcuma
- 600 ml of home made chicken broth
- Add some hot milk or cream (optional)
- Chopped Parsley or coriander
- Salt, seasoning to taste ( I’ve used a bit of curcuma)
- Wash the pumpkin, remove the seeds, peel and cut it into cubes.
- Chop shallot, garlic, carrot and bell pepper into small pieces.
- Sautee onion, garlic for about 5 minutes, then add bell pepper. At the same time put pumpkin and carrot into a pot, add a pinch of salt and boil for about 15 minutes or until mashie consistency.
- Let it cool a little bit and then leave a bit less than half of boiled water and pour warmed chicken broth. Add more broth if necessary.
- Stir in sautéed mixture into a pot and use a blender until it looks creamy.
- Pour into bowl, drizzle with some olive oil and garnish with chopped coriander.
- Note for parents; if it’s not for kids you can also add some chilli flakes for more piquant flavour.