Hokkaido & Ginger Soup with Hazelnut Dukkah


Pumpkin Pie






SEASONAL CABIN COOKING...with Ben Cooke


Hokkaido Squash & Ginger Soup with Hazelnut Dukkah


This simple and delicious seasonal soup is full of earthy & comforting flavours, but it's the Hazelnut Dukkah that really takes this lunchtime treat to another level.


Not only is Dukkah a lovely topping to add texture and flavour to your soups and salads, it's also wonderful as a crust for meat, chicken, fish or seasonal roasted vegetables - perfect for pre christmas dinner parties and sprinkled over canapés.


Serves 6

Hokkaido & Ginger Soup

1 whole Hokkaido squash (peeled, deseeded & chopped)
1 whole small leek (chopped)
½ white onion (diced)
2 fingers of ginger (sliced)
3 cloves garlic (chopped)
2 litres chicken or vegetable stock
2 tbsps. rapeseed oil
50g butter or Vegan Block

Hazelnut Dukkah

¼ cup sesame seed
¼ cup mixed seeds
1 tbsp. cumin
1 tbsp. carraway
½ pinch chilli
½ cup raw hazelnuts



Hokkaido & Ginger Soup


1. Sweat off the onions & leeks in the butter and 1/2 the oil, until softened but not coloured
2. Add the garlic, ginger & squash to the onions and leeks and sweat off together until softened
3. Add the stock to the pan and warm through, before blending it with a hand blender
4. Finish with a drizzle of rapeseed oil & a sprinkle of dukkah. Some finely chopped hardy herbs (rosemary/thyme etc) would also work really well.


Hazelnut Dukkah

1. Warm a large skillet over low-medium heat
2. Add the sesame, mixed seeds, cumin and carraway to the skillet and toast for 4 to 5 mins
3. Put into to the food processor and grind until spices are cracked
4. Then add the hazelnuts and pulse until crushed
5. Store in airtight container

* Whilst Ben prepared the soup, Uffa made his favourite cheese on toast, with a good layer of dijon under the cheese - taught to him by Holly


#hokkaido | #ginger | #soup | #recipe | #hazelnut | #dukkah | #thelittlegloster | #thelillecabin
#foodblog | #recipeblog | #chefbencooke
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