October brings cold days and makes us take out our cozy sweaters and warm shawls. Inside our kitchens, while the tea keeps brewing, pumpkins make their way and lovely timely pumpkin recipes resurface.
One of my favorite recipes to make is also one of the easiest: Hokkaido Pumpkin Soup. Feel free to use other edible types of pumpkin. Serve the soup hot, with crispy croutons and maybe some freshly baked pumpkin seeds.
Hokkaido pumpkin, also known as Red Kuri squash, is prized for its creamy texture and slightly sweet, nutty flavor. Here’s a simple and delicious Hokkaido pumpkin soup recipe to try.
Hokkaido Pumpkin Soup
Ingredients:
- 1 medium-sized Hokkaido pumpkin (about 1 kg or 2.2 lbs)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 liter (4 cups) water
- 200 ml (approximately 3/4 cup) coconut milk or cream
- 2 tbsp olive oil or butter
- 1 tsp fresh ginger, grated (optional for a little kick)
- Salt, to taste
- Pepper, to taste
- A pinch of nutmeg (optional)
- Fresh herbs for garnish (like parsley or chives)
- Pumpkin seeds for garnish (optional)
Instructions:
- Preparation: Begin by washing the Hokkaido pumpkin. The great thing about this variety is that its skin is edible, so there’s no need to peel it. Cut the pumpkin in half, scoop out the seeds, and then cut it into small cubes.
- Sauté: In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until translucent, usually about 3-5 minutes. Add the minced garlic and, if you’re using it, the grated ginger. Continue to sauté for another minute or so until the garlic is fragrant.
- Cook the Pumpkin: Add the cubed Hokkaido pumpkin to the pot and stir well, letting the pumpkin cook for 5-7 minutes.
- Add Broth: Pour the water into the pot, ensuring that the pumpkin pieces are covered. Increase the heat to bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the pumpkin is soft and easily mashed with a fork.
- Blend: Once the pumpkin is soft, use an immersion blender (hand blender) to puree the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Always be cautious when blending hot liquids.
- Final Touches: Once blended, stir in the coconut milk or cream. Season the soup with salt, pepper, and a pinch of nutmeg if desired. Let the soup simmer for an additional 5 minutes to meld the flavors.
- Serve: Pour the soup into bowls, garnishing with fresh herbs and a sprinkle of pumpkin seeds if you like.
This soup is a perfect warm dish for fall or winter, offering a comforting blend of sweet, savory, and creamy flavors.
Hokkaido Pumpkin Soup
Hokkaido pumpkin, also known as Red Kuri squash, is prized for its creamy texture and slightly sweet, nutty flavor. Here's a simple and delicious Hokkaido pumpkin soup recipe to try.
Ingredients
- 1 medium-sized Hokkaido pumpkin (about 1 kg or 2.2 lbs)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 liter (4 cups) water
- 200 ml (approximately 3/4 cup) coconut milk or cream
- 2 tbsp olive oil or butter
- 1 tsp fresh ginger, grated (optional for a little kick)
- Salt, to taste
- Pepper, to taste
- A pinch of nutmeg (optional)
- Fresh herbs for garnish (like parsley or chives)
- Pumpkin seeds for garnish (optional)
Instructions
- Preparation: Begin by washing the Hokkaido pumpkin. The great thing about this variety is that its skin is edible, so there's no need to peel it. Cut the pumpkin in half, scoop out the seeds, and then cut it into small cubes.
- Sauté: In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until translucent, usually about 3-5 minutes. Add the minced garlic and, if you're using it, the grated ginger. Continue to sauté for another minute or so until the garlic is fragrant.
- Cook the Pumpkin: Add the cubed Hokkaido pumpkin to the pot and stir well, letting the pumpkin cook for 5-7 minutes.
- Add Broth: Pour the water into the pot, ensuring that the pumpkin pieces are covered. Increase the heat to bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the pumpkin is soft and easily mashed with a fork.
- Blend: Once the pumpkin is soft, use an immersion blender (hand blender) to puree the soup until smooth. If you don't have an immersion blender, you can transfer the soup in batches to a regular blender. Always be cautious when blending hot liquids.
- Final Touches: Once blended, stir in the coconut milk or cream. Season the soup with salt, pepper, and a pinch of nutmeg if desired. Let the soup simmer for an additional 5 minutes to meld the flavors.
- Serve: Pour the soup into bowls, garnishing with fresh herbs and a sprinkle of pumpkin seeds if you like.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving:Calories: 6311Total Fat: 257gSaturated Fat: 158gTrans Fat: 11gUnsaturated Fat: 87gCholesterol: 992mgSodium: 5909mgCarbohydrates: 601gFiber: 4gSugar: 620gProtein: 407g
Enjoy your Hokkaido pumpkin soup with some crusty bread or croutons!
Do you love Pumpkin? Make sure to give our other pumpkin recipes a try!
Pumpkin Gnocchi Recipe (Pumpkin Shaped)
Do you love to cook with seasonal fruits and vegetables? Please share your experience with us, comment below, or tag @basilbunch.blog on Instagram and hashtag it #basilbunchblog. We would love to see your creation!