Tuesday 27 October 2009

Time for soup

It's Autumn and hokkaido pumpkin is in season - both here in Málaga and  in Vienna where Körbis soup is on the restaurants' Today's menus.

Here is a really simple and tasty way to prepare it:
1 small hokkaido, 1-2 small onions, 4-5 cloves of garlic, 1tsp sambal olek or fresh chili, ½-1 l of water + vegetable stock (depending on the size of the hokkaido).
Peel the pumpkin, onions and garlic. Add the rest and cook for about 20 min. Blend and add creme fraiche or cream (optional) and serve with toasted pumpkin seeds e.g.


  1. Where did you get your 'hokkaido' Dorte? I haven' seen any in the supermarkets near me and I really love eating this in soups or just plain roasted.

  2. Murasaki: Ups ... I think I should have written pumpkin season ... down here I use the calabaza ones... In Vienna they have various kinds and I used a hokkaido.