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Creamy Hokkaido Pumpkin Soup

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This creamy Hokkaido pumpkin soup is a comforting dish perfect for chilly days. With its velvety texture and a hint of nutmeg and ginger, it’s sure to warm your soul.

Ingredients

Scale
  • 1 kg Hokkaido pumpkin(s)
  • 2 medium onions
  • 4 medium potatoes
  • 2 carrots
  • 30 g butter
  • 1.25 liters water
  • Salt and pepper
  • Sugar
  • Nutmeg
  • 100 ml cream
  • 2 tablespoons parsley (chopped)

Instructions

  1. Cut the Hokkaido pumpkin into quarters, remove the seeds, and peel the skin. This takes about 10 minutes.
  2. Dice the pumpkin, onions, potatoes, and carrots into small cubes, ensuring they are evenly cut for uniform cooking. This takes another 10 minutes.
  3. In a large pot, melt the butter over medium heat. Add the onions and sauté for about 5 minutes until they are translucent, stirring regularly to avoid burning.
  4. Now add the diced pumpkin, potatoes, and carrots to the pot. Stir everything well and sauté for another 5 minutes to let the flavors develop.
  5. Pour 1.25 liters of water into the pot and bring everything to a boil. Then reduce the heat and let the soup simmer for 20 minutes until the vegetables are soft.
  6. Once the vegetables are soft, remove the pot from the heat. Blend the soup with an immersion blender until it reaches a creamy consistency. This takes about 5 minutes.
  7. Add cream, salt, pepper, nutmeg, and a pinch of sugar. Stir everything well and let the soup simmer on low heat for another 2-3 minutes to fully integrate the spices.
  8. Add the chopped parsley just before serving and stir it in. Then serve the soup hot in pre-warmed bowls. Enjoy!

Nutrition

Keywords: A common mistake is to overcook the vegetables. Ensure they are soft but not mushy for optimal texture. You can also use roasted pumpkin seeds as a garnish for added crunch.

Find it online: https://tastelle.com/cremige-hokkaido-kurbissuppe/