Hokkaido soup is one of the best soups ever, and it’s something I can eat any season without getting tired of it. One of my friends introduced me to add avocado (as topping), and it was abselutely delicious!
This soup is super healthy, antiinflammatoric and vegan 😉
The following recipe is for 4 servings 😉
- 2 tablespoons of rapeseed oil
- 1 hokkaido pumpkin in cubes, with the peel (of course eco, rinsed)
- 2 carrots, in cubes
- 2 large onions, chopped
- 2 teaspoons of turmeric
- 3 cm ginger, grated
- 1 teaspoon cumin seeds
- 3 teaspoons of red chili powder (you can add 4 teaspoons if it has to be a little spicier)
- 400 ml coconut milk
- Additionally, you can add ½ sweet potato in cubes as well, but this makes the soup sweet, so you have to add some more turmeric and chili for the spiciness.
In a large pan, heat the oil and then add the onions and fry them until they turn soft.
Add the cumin seeds, salt, turmeric, chili and ginger. Let it cook until the raw smell has gone.
Add the hokkaido and carrots, and 150 ml water, let it boil and cook until the carrots and pumpkin turn into a pulp. Then add the coconut milk and let it all cook for 5 min.
Use a hand blender to blend it all into a smooth soup, and let it cook for another 2 min. before serving it.
Serve the soup topped with cubed avocado 🙂