Hokkaido Pumpkin Soup

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Hokkaido Pumpkin Soup
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Servings
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Instructions
  1. Wash the squash, scoop out seeds and cut into 1" chunks. (this is not easy as Hokkiado is a very hard squash-- use a good knife!)
  2. Dice the onions coarsely. Sauté in squash and onions in butter over high heat until onions start to wilt. Turn heat to medium and keep cooking, stirring occasionally, until squash begins to break up. Add seasonings and stir well.
  3. Pour in chicken broth to cover, stir well, bring to a boil and let simmer for another 10 minutes or so.
  4. Pureé the soup with a hand mixer or in the blender. Return to pot, stir in evaporated milk until well blended and serve hot!
  5. Garnish with roasted pumpkin seeds and fresh sage leaves if desired
Recipe Notes
Nutrition Facts
Hokkaido Pumpkin Soup
Amount Per Serving
Calories 206 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Sodium 49mg 2%
Total Carbohydrates 20g 7%
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.

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