Who couldn't wait all year for the season of pumpkin everything - pies, breads, and, above all, soups? We couldn't, so as soon as it was possible, we made this super delicious soup from Hokkaido pumpkin. It will warm you up, fill you up, and it's ready in a couple of minutes. We guarantee you'll be buying pumpkins like crazy.
Nutrition (1 serving)
- 275,5 kcal
- 30,2 g carbohydrates
- 12,5 g fats
- 7,7 g protein
Per 4 portions
- 1 kg of hokkaido
- 1 onion
- 2 cloves garlic
- 2 tbsp olive oil
- 700 ml vegetable broths
- 200 ml cooking cream
- salt
- pepper
- nutmeg
Instructions
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Wash, cut open and deseed the pumpkin and then chop it up into smaller chunks (there's no need to peel Hokaido pumpkin).
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Peel and chop the onion and garlic finely.
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Heat oil in a saucepan and gently fry the onion and garlic.
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Add the chopped pumpkin and fry some more.
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Pour in the stock and bring it to a boil. Cook until the pumpkin is tender, about 20‑25 minutes.
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Once the pumpkin is tender, take the pot off the heat and blend the soup until smooth with a stick blender.
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Put the pot back on the heat, add cream, salt, pepper and a pinch of nutmeg. Mix well and cook for a couple of minutes. Taste it and add salt and pepper if needed.
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And it's ready to be served! Drizzle a bit of olive oil and cream on top, sprinkle it with roasted pumpkin seeds and parsley. Enjoy!
