Recipe for hokkaido pumpkin soup
Something truly magical happens to Hokkaido pumpkin when it gets a bit of heat. The flavor becomes so rounded, sweet, and delicious, and when it is cooked into a soup, it becomes fantastically creamy!
At home, we are really fond of Hokkaido soup, and it’s easy to vary it slightly from time to time.
You can make it exclusively with pumpkin or supplement with, for example, carrots and fresh herbs to give it even more depth…
This time, I did the latter, which I love, and then I served it with, among other things, roasted pumpkin seeds and a good dollop of crème fraîche on top.
It’s also really tasty to garnish with some fresh apple pieces or toasted rye bread! There are insanely many delicious topping options 🙂
Hokkaido Pumpkin Soup Recipe
Ingredients
- 1 l Vegetable Broth
- 1 Hokkaido Pumpkin
- 2 Carrots large
- 1 Onion large
- 13.6 gram Oil neutral in flavor
- 0.25 l Whipping Cream
- 2 Bay Leaf
- Fresh thyme 1 bunch
- 0.5 Lemon the juice thereof
- Salt and Pepper to taste
- Sour Cream for serving
Instructions
- Peel the pumpkin and remove the seeds.
- Cut the pumpkin into small cubes. Peel and dice the onion. Peel and dice the carrots as well.
- Sauté the pumpkin, onion, and carrots in a little oil for a few minutes.
- Add the vegetable bouillon, as well as the cream, bay leaf, and thyme. Cook the vegetables until tender (remove bay leaf and thyme) and blend the soup.
- Season the soup with lemon, salt, and pepper. Optionally, garnish with pan-toasted pumpkin seeds sprinkled with a little salt, a dollop of crème fraîche, and some fresh thyme on top.