Go Back
–+ servings
Hokkaido Pumpkin Soup

Creamy Hokkaido Pumpkin Soup for Cozy Fall Nights

Warm up with this vegan and gluten-free Hokkaido Pumpkin Soup, a perfect blend of sweet pumpkin, sage, and nutmeg.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: Gluten-Free, Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Extra Virgin Olive Oil Substitute with avocado oil if desired.
  • 1 medium Onion Use white or yellow onions, or shallots for a milder taste.
  • 2 cloves Garlic Fresh garlic is best but garlic powder can be used.
  • 4 cups Hokkaido Pumpkin Avoid peeling as the skin is edible.
  • 1 medium Russet Potato Can substitute with Yukon gold potatoes.
  • 1 pinch Nutmeg Freshly grated nutmeg offers a more potent flavor.
  • 4 cups Vegetable Broth Homemade or low histamine store-bought broth.
  • 1 handful Fresh Sage Leaves Dried sage can be substituted but reduce the amount.
  • Salt Essential for seasoning, adjust to taste.
  • Black Pepper Omit for low histamine diets.

Equipment

  • large pot
  • Immersion Blender

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add one diced onion and sauté for 3-4 minutes until softened and translucent, stirring occasionally.
    Hokkaido Pumpkin Soup
  2. Add 2 minced garlic cloves and sauté for an additional minute until golden.
    Hokkaido Pumpkin Soup
  3. Incorporate 4 cups of diced Hokkaido pumpkin and 1 medium russet potato. Sprinkle in a pinch of nutmeg and stir, cooking for about 3-5 minutes.
    Hokkaido Pumpkin Soup
  4. Pour in 4 cups of vegetable broth and bring to a gentle boil. Reduce heat and let simmer uncovered for 25 minutes.
    Hokkaido Pumpkin Soup
  5. Stir in fresh sage leaves and blend the soup until smooth and creamy using an immersion blender.
    Hokkaido Pumpkin Soup
  6. Taste and adjust seasoning with salt and black pepper as desired. Serve warm.
    Hokkaido Pumpkin Soup

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gSodium: 300mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 7000IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

This soup can be paired with crusty bread or a fresh salad for a complete meal. Perfect for meal prep and can be frozen for up to three months.

Tried this recipe?

Let us know how it was!