Pumpkin Soup
Recipe by Constanze of @Tree.Textiles
Ingredients:
1 medium Hokkaido Pumpkin (check for damaged skin)
1 bottle Heavy Cream
1 spoon Turmeric
2-3 spoons Yellow Curry Powder
Recommended toppings: Crème Fraiche, Roasted Pumpkin Seeds, and a drizzle of Pumpkin Oil.
Optional alternate toppings: Olive Oil, Balsamic Vinegar, or Hot Sauce.
Instructions:
Wash pumpkin thoroughly. Slice and dice pumpkin, take out ribs and seeds. You can separate and roast the seeds if you have the time, toss if not. Peel if the skin was damaged (not necessary, real Hokkaido pumpkins will boil soft throughout).
Cook, covered in water until soft (test with a fork for big chunks and skin). Drain water.
Blend with immersion blender or in food processor.
Add cream, then spices.
Add salt and pepper to taste.
To serve, top with dollop of crème fraiche, roasted pumpkin seeds, and/or a drizzle of pumpkin oil. Additional topping ideas include: olive oil, balsamic vinegar, or hot sauce.
Recipe by Constanze of @Tree.Textiles
