3 easy recipes from home-made Hokkaido pumpkins that conjure up an extraordinary autumn meal.
1. Creamy soup made from homemade Hokkaido pumpkin
Ingridients:
- 1 cup homemade Hokkaido pumpkin (cut into pieces)
- 1 small chopped onion
- 2 chopped garlic cloves
- 1 tablespoon of olive oil
- 3 dcl of water
- 1 potato (cut into pieces)
- 1 vegetable soup cube
- a pinch of chili powder
- 1/2 teaspoon of powdered nutmeg
- fresh parsley
- homemade pumpkin oil (optional, for decoration)
- cream (optional)
Fry finely chopped onions and garlic in olive oil. Add the diced Hokkaido pumpkin and cook until the pumpkin softens. Add sliced potatoes and cover everything with water. Add the stock cube, nutmeg and chili powder and cook everything together for 15 minutes. Mix the soup well with an immersion blender and add cooking cream if desired. Serve the prepared soup with sprigs of fresh parsley and drops of homemade pumpkin oil.
2. Homemade Hokkaido pumpkin puree
Ingridients:
- 600 g of homemade Hokkaido pumpkin (cut into pieces)
- 3 tablespoons of olive oil
- 2 teaspoons of coconut butter
- ½ teaspoon grated lemon peel
- 2 tablespoons Parmesan cheese
- salt
- pepper
- cream (optional)
Preparation:
Boil the pumpkin in a small amount of water. When it softens, drain it and mash it to get a smooth puree. Melt the butter in a bowl and then add the pumpkin puree. Stir for a few minutes to thicken the puree. Set aside and cool slightly. Add grated lemon peel, parmesan cheese, sweet cream, salt and pepper.
3. Pumpkin gnocchi
Ingridients:
- 400 g of potatoes
- 400 g of homemade Hokkaido pumpkin
- flour
- 1 egg yolk
- salt
- pepper
- butter
- parmesan
For the pumpkin gnocchi, cut the zucchini and put them in the oven, which we have heated to 200°C, so that they soften nicely. Mash the softened ones finely and mix them with boiled potatoes, egg yolk, salt and flour (to taste) into a smooth dough. Form strips on a floured surface and cut them into smaller pieces. With a fork, we can create a characteristic pattern for the gnocchi. Then cook the gnocchi in boiling water for about 5 minutes. If desired, fry the boiled ones and serve with freshly grated parmesan cheese.
