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Hokkaido & Ginger Soup with Hazelnut Dukkah

Pumpkin Pie


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

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