PUMPKIN SOUP with scallops

Epicurean Exploits - Food and Recipes
1

It´s pumpkin season…

1kg Hokkaido-Pumpkin
350g carrots
1l vegetable/chicken broth
fresh ginger
5-7 crushed allspice
100g cream
scallops


Preparation: http://www.berlinkitchen.com/berlinkitchen/Slideshow_Pumpkinsoup.html" onclick="window.open(this.href);return false;

Note: optional add curry and instead of cream add coconut milk

2

Hi Martin,
The recipe looks good! Is the Hokkaido a sweet fleshed pumpkin (as opposed to a Hubbard)? I was wondering in case I can’t find one.
Thanks.
Sam

3

Sam,

here in Berlin we have a lot of “Hokkaido” pumpkin and also fairytale pumpkin squash. I searched and found that you call it “Ambercup Squash”.
BTW, the Hokkaido pumpkin could be used with paring, very helpful for cooking.

Here is a photo: http://whatscookingamerica.net/squash.htm" onclick="window.open(this.href);return false;

Greetings from Berlin,
Martin

4

I checked the site, it’s very helpful thank you.