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tina casmose




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I`m Tina Casmose, a creative woman with passion for design and
plant-based food. I teach passionate people like you how to live life differently and closer to your potential.


Colorful Hokkaido soup

Hokkaido soup is easy and you have zero waste after using everything from the the pumpkin. It`s delicious for lunch as well as dinner. Use some fresh autumn veggies as chips.

Hokkaido is an amazingly colorful vegetable. It comes in countless varieties, nevertheless, the meat are beautifully orange.


  • 1 Hokkaido pumpkin, in large cubes
  • 1 onion, coarsely chopped
  • 4 cloves garlic, finely chopped
  • 1 carrot, diced
  • 1 parsnip, in cubes
  • 1 teaspoon ginger, finely grated
  • 2 tomatoes, cubed
  • 100 ml vegetable broth
  • 150 ml creamy coconut milk
  • 2 tablespoons olive oil
  • 1/2 lime, juice
  • 1 tbsp. turmeric
  • 1 tsp. curry
  • 1/2 teaspoon crushed cumin
  • black pepper, freshly ground
  • salt
  • 2 parsnip, peel into ribbons


  1. Preheat the oven to 180ºC/350ºF
  2. Speed-peel the reserved parsnips into ribbons until you reach the woody core (discard this bit), blanch for 30 seconds in fast boiling water, then drain and pat dry.
  3. Season with sea salt, then spread out in a single layer over a couple of oiled baking trays. Roast for 15 minutes, or until golden and crisp. Set aside.
  4. Rinse the hokkaido and cut it in half. Scrape out the kernels with a spoon and set aside. Cut the hokkaido with peel into coarse cubes. Chop the onion and cut the other vegetables into cubes.
  5. Heat oil in a large saucepan and sauté onions, garlic and spices for a few minutes. Then add all the vegetables and ginger over medium heat for a few minutes. Add the tomatoes and stir well.
  6. Pour in the vegetable broth so that it covers approx. 2/3 of the vegetables, rather a little too little than too much – you can always add a little more if the soup gets too thick.
  7. Put the lid on and let it cook for approx. 20 minutes.
  8. Add the lime juice and coconut milk, blend again and taste the soup with salt and pepper, hold back a little with too much salt as topping also has salt.
  9. Blend the soup until it is completely smooth and creamy.
  10. Roast pumpkin seeds in a little olive oil while stirring on a pan over medium-high heat. When they pop, take them off the heat and sprinkle with a little salt.
  11. The soup is topped with pumpkin seeds, parsnips, coconut milk and a bit of freshly ground pepper.

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