Jump to Recipe Print RecipeAs the first autumn leaves tumble from the trees, I find myself reaching for my soup pot, eager to create something that captures the season’s warmth. This Cozy Hokkaido Pumpkin Soup with Sage and Nutmeg has quickly become a fall favorite in my kitchen, enticing with its comforting aroma and vibrant hue. Perfect for those who crave nourishing vegetarian options, this recipe boasts simple, fresh ingredients and takes just 55 minutes from prep to plate. Not only is it a delightful way to enjoy the rich, nutty flavor of Hokkaido pumpkin, but it also serves as a perfect companion for crisp evenings, whether paired with crusty bread or enjoyed solo. Are you ready to warm your soul with this delightful autumn gem? Why Is Hokkaido Pumpkin Soup So Appealing? Comforting Warmth: This soup embodies the essence of fall with its rich, nutty flavors, making it a go-to choice on chilly days. Quick Prep Time: Ready in just 55 minutes, it’s perfect for busy weeknights when you crave something homemade without the hassle. Vegetarian Delight: Packed with wholesome ingredients like Hokkaido pumpkin and fresh sage, it’s a nourishing option for plant-based eaters. Endless Versatility: Mix in your favorite spices or herbs for a unique twist, just like trying Pumpkin Ricotta Stuffed for variety! Freezable Goodness: Make a big batch and freeze leftovers for future cozy meals, ensuring a warm hug in a bowl anytime you need it. Hokkaido Pumpkin Soup Ingredients • Discover the essentials for a comforting bowl! For the Soup Extra Virgin Olive Oil – Adds richness and depth; substitute with any neutral oil if needed. Onion (½ white or yellow, diced) – Provides foundational flavor; can substitute with shallots for a milder taste. Garlic (2 cloves, minced) – Enhances savory notes; omit for a less pungent flavor. Hokkaido Pumpkin (1 medium, diced, about 6 cups) – Main ingredient; edible skin softens during cooking. Use butternut squash as an alternative. Russet Potato (1 medium, peeled and diced) – Thickens the soup; Yukon gold can be used, with the skin left on for added texture. Nutmeg (½ teaspoon) – Adds warmth and sweetness; replace with allspice or cinnamon for variation. Vegetable Broth (3.5 cups) – Provides moisture and flavor; consider low-sodium broth for less salt. Fresh Sage Leaves (1 tablespoon, diced) – Delivers aromatic herbiness; dried sage can substitute (reduce quantity to one-third). Salt and Black Pepper (pinch each) – Enhances flavors; adjust to taste based on dietary preferences. For Garnishing Pumpkin Seeds (optional) – Toasted seeds provide a delightful crunch; sprinkle on top before serving. Fresh Sage Leaves (for garnish) – Adds a pop of color and freshness; use whole leaves for a beautiful presentation. Step‑by‑Step Instructions for Hokkaido Pumpkin Soup Step 1: Sauté Aromatics In a Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, stirring frequently until the onion becomes translucent and fragrant. Then, toss in the minced garlic and cook for an additional minute, until it releases its savory aroma, setting a warm foundation for your Hokkaido pumpkin soup. Step 2: Add Pumpkin and Spices Introduce 6 cups of diced Hokkaido pumpkin and 1 medium diced russet potato to the mixture. Sprinkle in ½ teaspoon of nutmeg, stirring well to coat the vegetables in the spices. Allow everything to cook for about 2 minutes, letting the flavors meld together while the vibrant colors of the pumpkin and potato begin to soften slightly. Step 3: Combine with Broth Pour in 3.5 cups of vegetable broth, increasing the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for 25 minutes, stirring occasionally, until the pumpkin and potato are fork-tender, showcasing their creamy, soft texture perfect for Hokkaido pumpkin soup. Step 4: Blend and Season After cooking, stir in 1 tablespoon of diced fresh sage, allowing its aromatic essence to infuse the soup. Carefully blend the mixture using an immersion blender until completely smooth, or transfer to a food processor in batches if preferred. Taste, then season with a pinch of salt and black pepper, adjusting to your preference for a rich, flavorful finish. Hokkaido Pumpkin Soup Variations Feel free to let your creativity shine as you customize this cozy soup to suit your taste! Herbal Swap: Substitute fresh sage with thyme or rosemary for a fresh twist that’s aromatic and delightful. Spice It Up: Introducing spices like cumin or chili powder adds a touch of warmth and fascination, perfect for spice lovers. Creamy Coconut: Mix in a splash of coconut milk for an ultra-creamy texture and a tropical edge that complements the pumpkin beautifully. Nutty Toppings: Top with toasted pumpkin seeds for a crunchy contrast. Their earthiness perfectly complements the smoothness of the soup. Roasted Garlic Boost: Substitute whole roasted garlic for fresh garlic. It offers a sweeter, more subtle flavor that enhances the soup’s richness. Incorporate Greens: Stir in a handful of spinach or kale just before blending for a nutritional boost and vibrant color that makes the dish even more inviting. Sweet Heat Variation: Add a pinch of cayenne or red pepper flakes for a warm, subtle heat, balancing the sweetness of the pumpkin beautifully. Cream Cheese Delight: A spoonful of cream cheese blended in at the end will elevate the creaminess, reminiscent of your favorite comfort foods like Pumpkin Cream Cheese. Enjoy exploring these variations to find your favorite version of this heartwarming Hokkaido pumpkin soup! Make Ahead Options These Cozy Hokkaido Pumpkin Soup preparations are perfect for busy weeknights! You can prep the soup base (without blending) and store it in the fridge for up to 3 days, making weeknight meals effortless. Simply sauté the onions, garlic, and then add in the pumpkin and potato, allowing them to cool before refrigerating them in an airtight container. To enjoy fresh soup, bring the mixture to a simmer, add vegetable broth, and cook until tender. Once cooked, blend for a creamy finish, and season with salt, pepper, and fresh sage just before serving to maintain that delightful flavor. Plus, this method ensures you’ll have a cozy, homemade meal ready with minimal effort! What to Serve with Hokkaido Pumpkin Soup? Cozy up your dining table with delightful pairings that enhance the warmth and flavors of your Hokkaido pumpkin soup. Crusty Whole-Grain Bread: The hearty texture complements the soup’s creaminess, ideal for dipping and soaking up every flavorful drop. Mixed Greens Salad: A fresh salad with apple slices and walnuts adds a refreshing crunch, balancing the rich, savory pumpkin flavors perfectly. Sautéed Kale: The slight bitterness of sautéed kale enhances the soup’s sweetness, while its vibrant green color brightens your plate. Roasted Brussels Sprouts: These nutty little gems provide a satisfyingly crispy contrast, resulting in a wholesome and delicious meal. Cheesy Garlic Toast: Melty cheese on a garlic-butter toast is the ultimate indulgence, making every spoonful of soup feel like a warm hug. Pumpkin Spice Latte: Sip this creamy, spiced drink alongside your soup for a delightful fall flavor combination. Savory Quiche: A slice of quiche with seasonal vegetables adds heartiness and complements the comforting essence of the soup. Apple Crisp: Finished off with a warm apple crisp, this sweet dessert echoes the comforting flavors of fall, making for a cozy close to your meal. How to Store and Freeze Hokkaido Pumpkin Soup Fridge: Store cooled soup in an airtight container for up to 4 days. This way, you can enjoy the cozy warmth at a moment’s notice! Freezer: For longer storage, freeze in airtight containers for up to three months. Just make sure to leave space for expansion. Reheating: When ready to indulge, reheat on the stovetop over low heat. Add a splash of broth or water to adjust the consistency as needed. Portioning: Consider freezing in individual servings to make future meals quick and effortless, perfect for busy weeknights! Expert Tips for Hokkaido Pumpkin Soup • Cut Uniformly: Ensure all vegetables are cut into similar sizes to promote even cooking and a harmonious final texture in your Hokkaido pumpkin soup. • Enhance Creaminess: For a richer texture, blend until smooth and check consistency; add more broth or water if needed to achieve your desired creaminess. • Leftover Storage: Cool leftover soup and freeze in airtight containers for up to three months. When reheating, add a splash of broth or water for the perfect consistency. Hokkaido Pumpkin Soup Recipe FAQs What is the best way to choose a ripe Hokkaido pumpkin? Absolutely! When selecting a Hokkaido pumpkin, look for one that feels heavy for its size with a firm, smooth skin. Check for any dark spots or blemishes, as these can indicate spoilage. A good pumpkin should have a vibrant orange color and should not have any soft areas. How do I store leftover Hokkaido pumpkin soup? Very simply! Once you’ve cooled the soup to room temperature, transfer it to an airtight container. You can store it in the fridge for up to 4 days for easy access to cozy meals. If you want to keep it longer, consider freezing it! Can I freeze Hokkaido pumpkin soup, and if so, how? Definitely! To freeze your Hokkaido pumpkin soup, let it cool completely before pouring it into airtight freezer-safe containers. Leave a little space at the top to allow for expansion, as the soup will expand when frozen. It can be stored in the freezer for up to three months. When you’re ready to enjoy it again, just thaw it overnight in the refrigerator or heat it directly from frozen, adding a splash of broth or water for the perfect consistency. What can I do if the soup is too thick? Not a problem at all! If you find your Hokkaido pumpkin soup has thickened too much, simply add a bit of vegetable broth or water while reheating it over low heat. Stir it well until you reach your desired consistency, and remember, blending well initially will help achieve a creamy texture, so keep that in mind for the future as well! Are there any dietary considerations for serving Hokkaido pumpkin soup? Absolutely! This cozy soup is vegan-friendly and gluten-free, making it a great option for many dietary restrictions. For those with specific allergies, just be cautious with added ingredients, like nuts or dairy (if garnishing with coconut milk or bringing in cream). Always check the labels for anything packaged to ensure they’re allergen-free! Can I substitute any ingredients in the Hokkaido pumpkin soup? Yes, indeed! Feel free to swap Hokkaido pumpkin for butternut squash if you can’t find it—it will yield a similar sweet flavor. You can also adjust the herbs, using thyme or rosemary instead of sage, or even add spices like cumin for a unique twist. The more, the merrier! Creamy Hokkaido Pumpkin Soup for Cozy Fall Days This Creamy Hokkaido Pumpkin Soup is a nourishing vegetarian delight that embodies the warmth of fall with rich, nutty flavors. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 40 minutes minsTotal Time 55 minutes mins Servings: 4 bowlsCourse: SoupCuisine: VegetarianCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Soup2 tablespoons Extra Virgin Olive Oil Adds richness and depth; substitute with any neutral oil if needed.0.5 medium Onion Provides foundational flavor; can substitute with shallots for a milder taste.2 cloves Garlic Enhances savory notes; omit for a less pungent flavor.1 medium Hokkaido Pumpkin Main ingredient; edible skin softens during cooking. Use butternut squash as an alternative.1 medium Russet Potato Thickens the soup; Yukon gold can be used, with the skin left on for added texture.0.5 teaspoon Nutmeg Adds warmth and sweetness; replace with allspice or cinnamon for variation.3.5 cups Vegetable Broth Provides moisture and flavor; consider low-sodium broth for less salt.1 tablespoon Fresh Sage Leaves Delivers aromatic herbiness; dried sage can substitute (reduce quantity to one-third).1 pinch Salt Enhances flavors; adjust to taste based on dietary preferences.1 pinch Black Pepper Enhances flavors; adjust to taste based on dietary preferences.For GarnishingPumpkin Seeds Toasted seeds provide a delightful crunch; sprinkle on top before serving.Fresh Sage Leaves Adds a pop of color and freshness; use whole leaves for a beautiful presentation. Equipment Dutch ovenImmersion Blender Method Step-by-Step Instructions for Hokkaido Pumpkin SoupIn a Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, stirring frequently until the onion becomes translucent and fragrant. Then, toss in the minced garlic and cook for an additional minute, until it releases its savory aroma, setting a warm foundation for your Hokkaido pumpkin soup.Introduce 6 cups of diced Hokkaido pumpkin and 1 medium diced russet potato to the mixture. Sprinkle in ½ teaspoon of nutmeg, stirring well to coat the vegetables in the spices. Allow everything to cook for about 2 minutes, letting the flavors meld together while the vibrant colors of the pumpkin and potato begin to soften slightly.Pour in 3.5 cups of vegetable broth, increasing the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for 25 minutes, stirring occasionally, until the pumpkin and potato are fork-tender, showcasing their creamy, soft texture perfect for Hokkaido pumpkin soup.After cooking, stir in 1 tablespoon of diced fresh sage, allowing its aromatic essence to infuse the soup. Carefully blend the mixture using an immersion blender until completely smooth, or transfer to a food processor in batches if preferred. Taste, then season with a pinch of salt and black pepper, adjusting to your preference for a rich, flavorful finish. Nutrition Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 5gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gSodium: 300mgPotassium: 800mgFiber: 6gSugar: 6gVitamin A: 1500IUVitamin C: 15mgCalcium: 40mgIron: 2mg NotesEnsure all vegetables are cut into similar sizes for even cooking and a harmonious final texture. For a richer texture, blend until smooth and check consistency; add more broth or water if needed. Cool leftover soup and freeze in airtight containers for up to three months. Tried this recipe?Let us know how it was!
