Hokkaido pumpkin soup

Preparation time:

Baking / Cooking time:

30 minutes

20 minutes

This hokaido potato soup is an ideal way to usher in autumn.

Ingredients for

100 g

Potatoes

1 clove

Garlic

30 g

Butter

300 g

Hokkaido-Kürbis

100 g

Creme legere

0.5 Tsp.

Herbal mixture

0.5 Tsp.

Smoked paprika powder

2 Tsp.

Vegetable broth

1 Tsp.

Salt

400 ml

Water

Step 1/9

Peel garlic cloves and chop into fine pieces.

Step 2/9

Peel the potatoes and remove the seeds from the pumpkin.

Step 3/9

Cut the potatoes and the pumpkin into pieces.

Step 4/9

Place potatoes and squash in a large saucepan with butter and sauté over medium heat for about 5 minutes.

Step 5/9

Mix 400 ml of broth and add to the pot.

Step 6/9

Put a lid on it and simmer for 20 minutes.

Step 7/9

Add salt, paprika powder and the herb mixture as well as the crème légère.

Step 8/9

Puree the soup in the pot with a blender to the desired consistency.

Step 9/9

Decorate the soup with chives or similar.

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Jules Radu

Social Media & Creative Content

You may know Jules from our Instagram channel, where she shares delicious and unusual food inspiration using KoRo products. One thing we love is that the recipes don't just look amazing. The office often becomes a test kitchen and us, who work here, become test subjects. We can confirm that when Jules cooks, it's really tasty! In addition to developing recipes, she also has a knack for designing and implementing video and marketing projects.

It's clear that Jules has turned her hobby into a career when you take a look at her list of favourite things to do: in her free time, she loves to experiment with new recipes – and she shares the delicious results on her Instagram channel @beatreaze. Her sense of aesthetics isn't just limited to arranging snacks on a plate. Jules also has a soft spot for interior design and loves unusual vintage lamps.