I found my Hokkaido pumpkin on Monday morning in the greengrocer’s shop in the photo. When you prepare the pumpkin, cut it in half and scoop out the seeds. It might be a bit hard to peel the skin; don’t worry it cooks well and is quite edible.
Ingredients:
1 or 2 shallots
1 clove garlic
1 Hokkaido pumpkin
fresh or frozen ginger
vegetable broth
ground coriander
olive oil
chopped parsley or cilantro (optional)
fresh cream (optional)
salt and pepper to taste
Optional spices:
cumin
cinammon
turmeric
curry powder
Saute the chopped shallots in some olive oil at the bottom of a pot or saucepan. When the shallots turn translucent, add the garlic. After a few minutes, add the ginger and spices.
Add the cubed Hokkaido pumpkin and saute for a couple of minutes. Cover with vegetable broth and cook for about 20 minutes or until the pumpkin is soft.
Puree the soup and stir in the cream. Garnish with the parsley or cilantro.
4 Comments
November 4, 2009 at 10:37 am
I have never heard of this pumpkin. I wonder if boring old Jersey pumpkins would work. I’m glad the cream is optional, otherwise it would be out for me. Love the pumpkin – ginger combination.
November 4, 2009 at 12:13 pm
If you want a “cream effect” I suppose you can use parve cream.
November 4, 2009 at 1:29 pm
Absolutely delicious and a must-try for me. Thank you, kind lady Ilana-Davita.
November 4, 2009 at 10:23 pm
Deborah, let me know what you think if you make it.