Hokkaido pumpkin soup


For 4 people:

1 medium hokkaido pumpkin or 1/2 larger

1 large onion

2 cloves garlic

1 liter of vegetable broth (or water)

salt and pepper

vegetable oil or coconut butter

vegan cooking cream (optional)

fresh parsley, basil or chives; pumpkin seeds (optional)


Chop the onion and fry it in vegetable fat until glassy. Then add the chopped garlic and wait a minute or two.

Add sliced ​​hokkaido pumpkin, which was previously washed and removed the seeds (peeling is not necessary). Fry the pumpkin while stirring constantly, and after about 10 minutes, pour in the vegetable broth or water.

Simmer over low heat for about 20 minutes until the pumpkin is soft and begins to crumble. Finally, add pepper and salt and other spices of your choice.

In a blender, whisk the mixture and, if desired, add a tablespoon or two of vegan cream.

If the soup is too thick, dilute it with water, vegetable broth or a little vegetable milk (suggestion: oat milk that has a neutral taste). Sprinkle with fresh chopped herbs or pumpkin seeds and serve.

We prepare this excellent cream soup when Hokkaido pumpkins are in season, ie in autumn.

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