Hokkaido soup

In pumpkin season this is a recipe not to be missed!

Preparation steps

Wash the hokkaido pumpkins, peel them and peel them and cut them into cubes. Peel the potatoes, celery and carrots and cut into cubes.
Onions and garlic that you previously cleaned and chopped, put on olive oil and deep fry. Add the chopped pumpkin, carrots, celery and potatoes, and cover with the stock until it covers the vegetables. Cook over medium heat for about 40 minutes. Add spices at the end.
Put the soup in a blender and mix. If it is too thick, add more foundation or water.

Serving

Serve with cooking cream or toasted bread cubes. Good apetite! :)

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