Hazelnut and Watercress Pumpkin Soup
Steamer Recipes > Vegetables

Hazelnut and Watercress Pumpkin Soup


Preparation Time: 15 minutes
Cooking Time: 54-55 minutes


  • One tablespoon butter or vegetable oil
  • Four golden nugget butternut
  • 1.8 kg (3 lb) squash
  • Two cloves garlic, crushed
  • One small yellow (brown) onion, chopped
  • One teaspoon peeled and grated fresh ginger
  • Four cups chicken or vegetable stock
  • salt and pepper
  • Four teaspoons plain yogurt
  • Twelve sprigs watercress
  • cup hazelnuts, toasted, skinned and chopped


  1. Pour a large pot of wok with water and bring to rapid simmer.
  2. Put the whole squash in oiled steamer.
  3. Put the steamer over water, cover and steam for 40-45 minutes until squash is tender.
  4. Remove the steamer from wok before removing the squash.
  5. Put the squash on a board flatter side down, just be careful because it's extremely hot.
  6. Cut tops off and discard. Remove seeds and scoop out flesh to within 6 mm ( inches) of skin, but be careful not to break through.
  7. Turn squash upside down to drain, adding any drained juice to flesh.
  8. Puree squash flesh.
  9. To keep the seeds warm, cover it with foil.
  10. In a medium saucepan, heat butter or oil on medium heat. Cook garlic, ginger and onion for 4-5 minutes until softened.
  11. Add pureed squash, stock, salt and pepper and simmer for 10 minutes.
  12. Pour soup into shells and serve garnish with watercress, yogurt and hazelnuts.
From: www.foodsteamer.org