12 October 2010
Posted in
Soups
-
1 Hokkaido squash (about 600 g)
-
2 Onions, large
-
2 Tablespoons, butter
-
1 Tablespoon, sweet paprika powder
-
200 ml Orange Juice.
-
600 ml Vegetable stock
-
200 ml Cream
-
Salt & Pepper
-
1 Tablespoon, pumpkin seed oil
1. Peel the squash, discard the seeds and rinse with water. Pat dry and cut the squash into four parts, then cut into cube size pieces. Finely chop the onions.
2. Over a medium heat, melt the butter in a large pan. Cook the onion with the paprika powder for 3 minutes or until the onions are soft. Add the squash pieces to the onions, and cook until they start to steam and soften.
3. Add the cream, orange juice (I used 100% pure orange juice) and vegetable stock to the pumpkin mixture. Cover and gently cook for 20 minutes or until smooth (I cool slightly then transfer to a food blender before returning the liquid to the pan).
4. Add a little salt and pepper for taste then simmer for a further five minutes.
5. Garnish with the pumpkin seed oil.
You may also like to read Hokkaido squash.
Subscribe to this comment's feed
Deana
said:
|
... Mmmm... That looks very yummy. Funnily enough, in my country, squash is only used for desserts. Imagine my delight when I tried the squash cream soup for the first time. On the other hand, the Germans don't know our squash strudel, which is the most delicious strudel-like cake EVER. |
Anastasia
said:
|
... I would also suggest to add some pumpkin seeds as a finish. This really is delicious, because it intensifies the pumpkin taste. And it is yummy  |
Sommer J
said:
|
... looks absolutely sublime. Loventhe flavor used. Prime time for both squash and oranges. |
