Green Hokkaido pumpkin for inspiration
Do you want a recipe for a green pumpkin soup? Who, like me, thinks that pumpkins always have to be orange and yellow will now be taught better. The green Hokkaido is currently conquering kitchens and bringing momentum to the orange monotony.
I am happy to share my favorite pumpkin soup with you below. Usually it’s bright orange, but this time we’re getting to know the green sister!
Because the pretty green vegetables laughed at me so much, I have them as an inspiration for one autumn table without the typical colors taken. Goes well for a dinner with friends, a birthday dinner or an autumn wedding!
Table decoration with green pumpkins and grasses
Deco in autumn is inevitably associated with orange and brown tones. You can do so much more, because autumn is colorful. Green and white pumpkins frolic on our table. I combined a rustic table runner and small tealight holders made of glass.
For the center of the table: a bouquet of dried flowers
Not to be overlooked: the ‘centerpiece’. A very simple arrangement of dried flowers that can be created in no time at all. For this purpose, the wooden holder is filled with grasses, leaves and twigs from the last walk.
This is your place: personalized tags
Little extra for every guest: a personalized name tag! As a contrast to all the natural tones, I opted for the oval acrylic sign that is engraved with the name.
Put it on the napkin or next to the cutlery – it is definitely an eye-catcher!
Recipe: Green pumpkin soup with a fruity note
But now to the recipe for the green pumpkin soup, which you can prepare the day before.
Your shopping list says:
- 500 g green Hokkaido pumpkin (orange works the same way – then the soup is orange ;-))
- 1 large Boskop apple
- 2 larger onions
- 1 thumb-sized piece of ginger
- 750 ml chicken broth (instant is ok)
- 150ml cider
- 2 tbsp quince jelly
- 2 tbsp clarified butter
- 1 cup of sour cream
- 1 dry. Chilli pepper
This is how you cook them pumpkin soup:
Wash the pumpkin and cut into finger-sized pieces. Remove seeds naturally. Peel and roughly cut the onions and apple. Finely dice the ginger.
Fry the onions, apple and ginger in clarified butter. Fry the pumpkin after 5 minutes. Pour in the cider and chicken stock and add the quince jelly. This fruity sweet note is awesome!
Cook until the pumpkin is soft. Puree everything into a liquid soup with the hand blender. If necessary, season with salt.
Fill into plates, add a dollop of sour cream and add a few strips of the chopped chilli pepper.
Enjoy the meal!
More recipes with pumpkin
If you’ve got the pumpkin lust, try the pumpkin risotto! Super tasty and also a great dish for guests.
Click here for the recipe database. Our favorite dishes and cakes. Always according to the motto: delicious, beautiful and easy to make!