No regional classification
Creamy Hokkaido Pumpkin Soup with Pumpkin Seeds and Pumpkin Seed Oil
A smooth Hokkaido pumpkin soup with potato, 10% cooking cream, pumpkin seeds and pumpkin seed oil.
- Cuisine
- International cuisine
- Meal type
- Main course
- Servings
- 4 servings
- Difficulty
- Easy
- Prep
- 15 min
- Cooking
- 25 min
- Total
- 40 min
Recipe
This stovetop soup starts with onion and garlic, then simmers Hokkaido pumpkin and potato in a simple chicken stock until soft enough to blend.
The pumpkin stays unpeeled. Finish each bowl with pumpkin seeds and a spoonful of pumpkin seed oil.
Practical cooking
Ingredients
4 servings
Ingredients
- 1700 g Hokkaido pumpkin (washed, seeds removed and skin left on; cut into small cubes)
- 150 g peeled potato (diced)
- ½ pc medium red onion (finely chopped)
- 2 pc garlic cloves (finely chopped)
- 3 tbsp olive oil
- 1 l water (with 2 chicken stock cubes dissolved in it)
- 250 ml 10% cooking cream
- to taste freshly ground black pepper
- pumpkin seeds (a small handful per bowl, to serve)
- 1 tbsp pumpkin seed oil (per bowl, to serve)
Nutrition per serving
- Energy
- 450 kcal1884 kJ
- Fat
- 32.0 g
- Saturated fat
- 8.2 g
- Carbohydrates
- 40.0 g
- Sugars
- 15.3 g
- Fibre
- 3.1 g
- Protein
- 7.5 g
- Salt
- 1.6 g
Calculated estimate. Actual values may vary depending on the ingredients used.
Cook flow
Instructions
Total: 40 min
- 1
Prepare the vegetables
Prepare the ingredients
Wash the Hokkaido pumpkin, remove the seeds and cut it, skin and all, into small cubes. Peel and dice the potato. Finely chop the red onion and garlic.
Cut the pumpkin
Keep the pumpkin pieces fairly small so they cook through evenly with the potato.
- 2
Cook the soup
Soften the onion and garlic
Warm the olive oil in a pot over medium heat. Cook the onion gently until softened, then add the garlic briefly without letting it brown.
Simmer until soft
Add the pumpkin and potato. Pour in the water with the two stock cubes, then simmer for about 20–25 minutes, until the vegetables are completely soft.
Blend and finish
Blend the soup until smooth. Stir in the 10% cooking cream, warm gently and season with freshly ground black pepper to taste.
- 3
Serve
Add the toppings
Pour the soup into bowls. Add a small handful of pumpkin seeds and 1 tablespoon of pumpkin seed oil to each bowl.
Refine
Tips and variations
Crispy sage
Briefly fry 6–8 fresh sage leaves in a little olive oil until crisp, then use them as a topping with the pumpkin seeds.
Ginger and chilli
For a more pronounced flavour, add 1 teaspoon of finely grated fresh ginger and a pinch of chilli flakes with the garlic. This is an optional variation, not part of the photographed recipe.
Coconut version
Replace the 250 ml cooking cream with 250 ml unsweetened coconut milk for a softer, lightly exotic variation.
After cooking
Storage and serving
Knowledge graph