Hokkaido cream
Pumpkin cream is a delicious and hearty seasonal soup in which the delicate and sweet taste of pumpkin contrasts with aromatic spices. It is very nutritious, so it can be served as a separate meal.
Preparation: 50 min
Easy
Preparation: 50 min
Easy
Ingredients:
- 650 g water
- 90 g broth paste - CVR
- 20 g ginger
- 10 g curry powder
- 3 g turmeric, ground
- 400 g coconut milk
- 40 g lime
- 5 g sugar, brown
- 12 g fenugreek seeds
- 10 g chili peppers
- 3 g smoked paprika
- 5 g garam masala
- 800 g hokkaido
- 150 g Onion, raw
- 12 g garlic
- 200 g Carrot
- 80 g butter
- 100 g Potato, long stored
Method of cooking:
- Add 150 g of peeled and chopped onion, 3 peeled cloves of garlic, 1/2 chili pepper (without seeds) and 20 g of peeled fresh ginger cut into thin slices. Chop for 10 s at speed 10. Use a spatula to scrape the mixture from the sides to the bottom of the bowl. Add 80g butter and 90g Cookover broth. Fry without measuring cup for 5 minutes at 105 degrees at a speed 4.
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