NON-CREAMY HOKKAIDO PUMPKIN SOUP WITH FENNEL
Time of preparation: 20-40 min
1 small hokkaido pumpkin (or any other butternut squash)
2 medium-sized fennel bulbs
1 finely chopped large leek
2 tsp ground coriander seeds
1 l water
salt and pepper
Peel the pumpkin, remove the seeds and chop it into small pieces. Cut the fennels in half, remove the hard stem and chop them into bigger pieces. And now a small trick! Put the pumpkin and the fennel into a food processor and blend them until the particles are the size of coarsely ground breadcrumbs. Water-fry the leek, add coriander seeds, stir until a nice fragrance develops, season with salt and pepper and add vegetables. Sauté the vegetables for a short time and then add water to get the desired thickness and consistency. Leave it to simmer until vegetables are cooked. If necessary, add more water and seasoning.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appétit.