There are literally thousands of different Pumpkin Soup recipes around. In each one the recipe uses different kind of fresh pumpkin or squash or even a canned version. I am not saying that we have tried all, but according to our opinion 🙂 this recipe is the best and easiest, healthy and creamy Hokkaido Pumpkin Soup from fresh pumpkin. So, let us show you how to make this pumpkin soup from scratch.
For a quick look watch our video or for full instructions jump to recipe card.
This Hokkaido Pumpkin Soup needs only 5-ingredients. Simple, easy, but deliciously creamy. You can choose from many many different pumpkins or squashes for this simple soup, but let me tell you why you should choose Hokkaido. This pumpkin is not syrupy sweet like butternut squash, which has a perfect caramelized flavour after roasting. No, this pumpkin is rather aromatic, but more on a savory side. While butternut squash if perfect with pumpkin spice, Hokkaido – for us – is better for a hearty and wholesome dish. Moreover, butternut squash may have this fibery texture even after blending, but Hokkaido turns into a mousse.
So the main ingredient is Hokkaido pumpkin.
It’s technically a fruit since it contains seeds. But in terms of nutrition it is more like a vegetable. /Heathline.com/
The first thing you might think of when you see an orange vegetable is Vitamin A (from beta-carotene), which is known to be great for eye health. Well, yes. Eating only 100 g of cooked pumpkin will help you reach almost double the recommended daily intake from Vitamin A. Cool, right. If you would like to read more, here is two articles on Healthline: 9 impressive health benefits of pumpkin or general nutritional info on pumpkins.
Hokkaido pumpkin also known as red kuri squash or Japanese squash is an orange skinned winter squash. Its skin is extremely hard – in my opinion – and not easy to peel. That is why we showed you in our video ‘how to peel and cut a Hokkaido pumpkin’.
In short, you need a sharp and large knife to first cut it half. Move slowly and cautiously, so that your knife won’t slip. When ready, use a spoon to scoop out the seeds. Now, turn the pumpkin half up side down so that it firmly stays in one place and use a sharp knife to cut small and thin peels off the pumpkin. If you are more visual, watch our short video.
Prepare all the vegetables. So, you have peeled the pumpkin. Now, cut them into first stripes then into cubes. Peel and dice the potatoes. Finally, peel and chop onion and garlic.
First sautee the chopped onion and garlic, then add veggie broth, diced pumpkin and potatoes. Now, let’s cook all veggies until tender. To preserve the unique aromatic taste of the Hokkaido pumpkin, we only season the soup with salt and pepper. When ready, use an immersion blender and blend it until you reach a creamy mousse consistency. Good appetite!
Going the extra mile
Now, you have a easy, vegan Hokkaido pumpkin soup from fresh pumpkin, which is already yummy on its own. But how about some topping. We sprinkled the individual servings with chia seeds, pumpkin seeds and dairy-free heavy cream. Just to add some crunchyness. What do you think?
This Simple Hokkaido Pumpkin Soup is vegan, vegetarian, nut-free, grain-free, gluten-free and WFPB-friendly (whole foods plant-based).
What more you need to try them? If you’re ready, watch our short Simple Hokkaido Pumpkin Soup instructions video on YouTube.
If you try this recipe, let us know. Leave a comment and rate it below.
Simple Hokkaido Pumpkin Soup
- 1 Tbsp Olive oil
- 1 Onion (medium)
- 2 cloves Garlic
- 50 oz Hokkaido pumpkin (without seeds and peel) 1.5kg
- 3 Potatoes (medium)
- 50 fl oz Veggie broth 1,5l
- Salt (to taste)
- Pepper (to taste)
- Peel and chop the onion and garlic into small pieces. Peel and dice the potatoes.
- Peel and chop the Hokkaido pumpkin. For easy reference watch our short video. In short, you need a sharp and large knife to first cut it half. Move slowly and cautiously, so that your knife won't slip. When ready, use a spoon to scoop out the seeds. Now, turn the pumpkin half up side down so that it firmly stays in one place and use a sharp knife to cut small and thin peels off the pumpkin.
- Heat a frying pan on medium heat until olive oil is shimmering. Add the chopped onion and garlic coat it with the oil and spread evenly. Stir occasionly (For WFPB diet - sautee them with veggie broth)
- Once onion is tender but still white, pour the veggie broth onto it. Stir a couple of times.
- Add diced pumpkin and potatoes. Cook them for approx. 20-30 minutes. The small the diced pumpkins/potatoes are the shorter the cooking time. Both have to be tender to be ready.
- Use a hand blender and puree them throughly. Now add the salt and pepper to taste. Ready to serve it.