When the days are getting shorter and the cold is creeping into your bones you know it’s time for a warm, nourishing soup. I like autumn with its beautiful colours. The leaves are turning yellow, orange, red and purple before they finally start to fall. There is a lot going on in nature. Birds are seeking sunnier climates, hedgehogs and dormice feast on nuts and fruit to get ready for hibernation. Mushrooms grow and spread their spores.
Autumn is full of flavour. My favourite seasonal food includes pumpkins, pears, pomegranates, cranberries and mushrooms. The first one is so versatile and comes in countless different varieties. I can literally think of 10 different pumpkin recipes on the spot.
Today, I start with my super simple dreamy creamy Hokkaido soup. All you really need is a Hokkaido. The rest enhances the flavour. 🙂
Recipe for 2 person:
- small Hokkaido pumpkin (about 800 g)
- 3 cloves garlic
- 5 shallots or 1/2 onion
- 1 Tbsp of olive oil
- 400 ml vegetable broth
- 125 ml coconut milk
- 1/2 lemon
- few stalks of thyme
- 1/2 Tsp salt
- 1/2 Tsp pepper
(1) Start by heating the oil in a pot, chop the garlic and shallots into small pieces and fry them in the pot until translucent.
(2) In the meantime, cut the Hokkaido into small cubes and add them to the pot. Add 2-3 stalks of thyme and continue to cook for a few minutes.
(3) Add vegetable broth and bring to boil. Reduce heat and let everything simmer for about 20 minutes.
(4) Add coconut milk, lemon, salt and pepper and leave the soup simmering for another 3 minutes.
(5) Take out the stalks of thyme and transfer the soup in a blender.
(6) Blend and transfer into a bowl.
(7) I recommend to serve with a few fresh thyme leaves.
If you would like to make this a main dish you can add some chickpeas and serve with a slice of toasted bread. Otherwise, this makes a nice starter by itself.