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Hokkaido Pumpkin Soup

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 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 Garnishing
  • Pumpkin 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 oven
  • Immersion Blender

Method
 

Step-by-Step Instructions for Hokkaido Pumpkin Soup
  1. 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.
  2. 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.
  3. 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.
  4. 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

Notes

Ensure 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.

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