After a long time, let’s talk about the cuisine again.
For example, about Hokkaido pumpkin soup.
Hokkaido pumpkin also “Hokkaido” (Japanese: “Uchiki kuri” katakana: ウチキクリ), (scientific name Cucurbita maxima var. maxima Red Kuri) descriptive: “Japanese pumpkin”, is a cultivated subspecies of giant pumpkin (Cucurbita maxima) belonging to the family pumpkin.
Hokkaido pumpkins can be eaten raw, cooked in soups, purees, stews, as a side dish to pasta, they are excellent baked, in desserts and pickled in compote.
The Hokkaido Pumpkin is rich in many vitamins and minerals such as Vitamin A, B and C and minerals like Calcium, Phosphorus, Potassium and Beta-Carotene. It also has healing effects of diseases like stomach problems, problems of Pancreas, Spleen, heart and disorders of kidneys. It also cures diabetes and problems of men related to the prostate. It has a high content of fibers and detoxifying effects.
Since the first seed of the Uchiki kuri variety imported to Germany came from Hokkaido, the Stuttgart-based Japanese grocer Hiroshi Kozaki (古嵜寛志) sold the pumpkins under the name of the island.
For the soup we need onion, garlic, pumpkin, spices – bay leaf, nutmeg, salt, a pinch of pepper.
Fry the finely chopped onion in olive oil until translucent. Throw a crushed clove of garlic on top. Add the peeled and diced pumpkin. Mix it up. Pour water to cover the pumpkin cubes. Add spices. Boil gently for 20 – 25 minutes.
Blend in a blender until smooth. Cook on low heat for another 5 – 10 minutes.
When serving, add a few drops of pumpkin oil and a spoonful of heavy cream.
And that’s it, very simple.
And last but not least, let your imagination run free.