Red kuri squash soup from Hokkaido

Ingredients

• 1 Hokkaido pumpkin (peeled and seeded)
• 1 sweet potato (Ipomoea batatas, peeled; a staple food for the people of the Okinawa island)
• 3-4 carrots (peeled)
• Commercial tomato juice
• Turmeric
• pepper
• Cream
• oil paint made from pumpkin seeds
• Pumpkin seeds (raw or cooked)

Chop all the ingredients into small pieces and steam at 100 °C for approximately 10 to 12 minutes.

Then, season with a pinch of pepper and turmeric, to your liking, and blend everything together in a blender until smooth.

This base can be used later, and can even be frozen for future use.

Dilute the base to create a soup using commercially available tomato juice (which usually contains a lot of salt, so it’s best not to pickle it in advance) until you reach the desired consistency.

Briefly heat.

Garnish with oil paint, pumpkin seeds, cream, and, if desired, either plain or roasted pumpkin seeds.

It may also be possible to add shelled hemp seeds (which contain high-quality protein, as well as all essential amino acids!), cooked rice (after boiling, allow to cool), quinoa, or amaranth.

This will turn the dish into a complete meal.