Add the cream and cook for at least another five minutes. I also recommend cayenne pepper, which adds a nice kick and combines all of the fantastic flavors. Be careful not to burn them.įinally, all you have to do is mix the soup and add cinnamon and nutmeg to taste. If there appears to be little oil in the pan, drizzle with extra oil and stir. Bake for a few minutes on each side until golden brown. Heat olive oil in a pan, add sliced bread, and sprinkle with salt and black pepper. Fresh bread is not suitable for croutons. In the case of creamy roasted Hokkaido soup, however, basic croutons are the way to go.Īs always, you need bread that is at least one day old. This creamy cauliflower soup goes well with “sausage croutons”, for example. You can make croutons in many interesting and tasty ways. But I love them and use them in almost every creamy soup. Not everyone likes croutons in their soup. Add roasted garlic that has been baked along with Hokkaido.Ĭreamy Roasted Pumpkin Soup with CroutonsĪ clear choice for me. When your pumpkin is roasted and gently cooled, scoop out the flesh and place in a pot in which the onions and carrots have already been sautéed. By this point, they should be pretty golden and crispy. You can mix the pumpkin seeds after about 7 minutes and take them out of the oven after 15 minutes. Sprinkle with salt and drizzle with olive oil.Īfter that, put the baking sheet in a preheated oven for about 45 minutes. Then dry them well and place them on a baking sheet next to your pumpkin. When you’ve scooped out the seeds, separate them from the fibers and let them soak in water for a couple of minutes. If you don’t have fresh rosemary, you can use a dried one too.Īnother great advantage of pre-baking the pumpkin? Pumpkin seeds, of course! Don’t throw them away. Place two cloves of garlic and a sprig of fresh rosemary on each piece. Place the halves or quarters on a baking sheet lined with parchment paper.īrush the Hokkaido pieces with olive oil and season with salt and black pepper. Remove the seeds from the center that you will save for later. Cut Hokkaido in half or in quarters (depending on how big the pumpkin is). Preheat the oven to 375 ☏ (or 190 degrees Celsius). I used to do it that way too.īut! From now on, always roast the pumpkin, as the taste really stands out. Of course, the creamy pumpkin soup can also be prepared in the oven without pre-baking. The trick is to let the pumpkin roast gently in the oven, which deepens the amazing flavor of Hokkaido pumpkin. But I can say for myself that this pumpkin soup is really fantastic.Īs with most soups, the process is simple. Maybe she just said that out of politeness. It’s the best pumpkin soup ever! At least that’s what my girlfriend says. I mean you don’t really have to, but if you try this delicious recipe, it will definitely not be the last time. You have to cook this recipe at least twice during the pumpkin season. The pumpkin season is here and with it one of my favorite soups – creamy roasted pumpkin Hokkaido soup.
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