Hokkaido Pumpkin Soup Recipe

Name: Hokkaido Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small Hokkaido pumpkins; 400 milliliters coconut milk; 600 milliliters vegetable stock; 2 potatoes, peeled and diced; 1 onion, peeled and finely chopped; 1 tablespoon ground cinnamon; 1 teaspoon mild chili powder; 1 teaspoon fresh ginger, peeled and grated; 2 tablespoons olive oil; pumpkin seeds and pumpkin seed oil for serving; salt and pepper

Servings: persons

2 small Hokkaido pumpkins
400 milliliters coconut milk
600 milliliters vegetable stock
2 potatoes, peeled and diced
1 onion, peeled and finely chopped
1 tablespoon ground cinnamon
1 teaspoon mild chili powder
1 teaspoon fresh ginger, peeled and grated
2 tablespoons olive oil
pumpkin seeds and pumpkin seed oil for serving
salt and pepper

1
Preheat the oven to 200u00b0C/390u00b0F. As you do not need to peel Hokkaido pumpkins, you only need to quarter them and remove the fibres and the seeds.
2
Stir the olive oil, cinnamon and the chili powder to a homogeneous paste and rub the pumpkin with it. Place them into the preheated oven and roast them for 45 minutes - this makes them much softer and easier to slice into smaller pieces.
3
In a large pan, saute the pumpkin pieces with the chopped onion for a few minutes, then add potatoes and ginger.
4
After a few minutes, pour the vegetable stock into the pan and let it cook for about 20 minutes on medium heat until the pumpkin is soft and tender.
5
Puree the soup and add the coconut milk - be careful that the soup is not boiling anymore, keep it on low heat.
6
Season with salt and pepper and serve with pumpkin seed oil and roasted pumpkin seeds.

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 small Hokkaido pumpkins, 400 milliliters coconut milk, 600 milliliters vegetable stock, 2 potatoes, peeled and diced, and more.

Yes, Hokkaido Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hokkaido Pumpkin Soup

How did you like this recipe?

Frequently Asked Questions