Food

Simple Hokkaido Pumpkin Cream Soup


There are literally thousands of pumpkin cream soup recipes that use different kinds of fresh pumpkin or squash or even a canned version. Now, I am not saying that we have tried them all, but this Hokkaido Pumpkin Soup recipe is the surely the best and the easiest. So, let us show you how to make a thick creamy pumpkin soup from scratch.

Do you love cream soups? Try our Roasted Broccoli Sweet Potato Soup or our Cream of Spinach Soup or our Cream of Mushroom Soup. For even more inspirations check out these 30 Deliciously Creamy Vegan Soups.

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Best pumpkin for cream soup

You can choose from many different pumpkins or squashes for this simple soup, but let me tell you why you should choose Hokkaido pumpkin. It is also known as red kuri squash or Japanese squash or orange-skinned winter squash if you already have come across those names. (see picture below)

This pumpkin is not syrupy sweet like butternut squash, which has a perfect caramelized flavor after roasting. No, this pumpkin is rather aromatic, but more on a savory side. While butternut squash is perfect for pie or to make Pumpkin Cheesecake, Hokkaido – for us – is better for savory, hearty and wholesome dishes. Moreover, butternut squash may have this fibery texture even after blending, but Hokkaido turns into a mousse.

Hokkaido pumpkin nutrition

Hokkaido pumpkin is 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.

Ingredients

As I was saying it is a super simple pumpkin soup with only a handful of ingredients I am pretty sure you already have in your pantry:

  • Hokkaido pumpkin
  • Potatoes
  • Onion
  • Garlic
  • Vegetable broth
  • Salt and black pepper

Why is there no seasoning?

Hokkaido pumpkin is such an aromatic pumpkin, we thought any additional spices (apart from the ones in a vegetable broth) will alter the taste we plan to capture. If you are wondering what spices go well with it, here is our recommendations:

  • rosemary, thyme or sage – the best green herbs to add
  • cayenne pepper or chili powder – to give you a little kick
  • curry powder, garam masala, coriander or cumin – for an Indian vibe
  • ginger
Red squash, diced yellow potatoes in a glass bowl, chopped onion in a glass bowl, chopped garlic in a glass bowl

Do you need to peel a Hokkaido pumpkin?

Hokkaido Pumpkin is also known as Red Kuri Squash or Japanese Squash. It is a thick orange-skinned winter squash. It is extremely hard to peel so you don’t really have to. The peel will soften during cooking and if you have a high power blender like Vitamix*, you can still enjoy a smooth cream soup.

However, here are the steps if you do want to peel it. In this case, you only need an immersion blender* to make it silky smooth.

  1. You need a sharp and large knife to first cut it in half. Move slowly and cautiously, so that your knife won’t slip.
  2. When you are ready, use a spoon to scoop out the seeds.
  3. Now, turn the pumpkin half upside down so that it firmly stays in one place.
  4. Use a sharp knife to cut small and thin peels off the pumpkin. It looks almost like carving. Sadly, a classic potato peeler will not work here.
An orange squash is cut in halve and you can see the seeds in the middle. The other half is turned upside down and a knife is carving off the skin

How to make Hokkaido soup?

Step 1 – Prepare all the vegetables

  • You have peeled the pumpkin. See instructions above. Now, cut them into first stripes then into cubes.
  • Wash, peel and dice the potatoes.
  • Peel and chop onion and garlic.

Step 2 – Cook your creamy pumpkin soup

  1. Take a stockpot or a Dutch oven*and heat it over medium heat.
  2. Add olive oil, chopped onion and garlic on olive oil (for WFPB-friendly recipe add them directly to the veggie broth).
  3. When they are tender, add veggie broth, diced pumpkin, and potatoes. To preserve the unique aromatic taste of the Hokkaido pumpkin, we only season the soup with salt and pepper.
  4. Bring to boil, then simmer it until all veggies are soft.
  5. Finally, use an immersion blender*and blend it until you reach a creamy mousse consistency. If you didn’t peel it, use a power tool like Vitamix* Good appetite!
2 photo collage with a stockpot from above showing the cooked pumpkins on the first and an orange cream soup on the second.

What to serve with a pumpkin cream soup?

Now, you have the best pumpkin soup from fresh pumpkin, which is already yummy on its own. But how about some topping. We sprinkled the individual servings on the below photo with chia seeds, pumpkin seeds, and dairy-free heavy cream. Just to add some crunchiness. What do you think? Other suggestions are:

  • crusty bread, croutons or crackers
  • chopped nuts (like pecans) and seeds (like pumpkin seeds aka pepitas)
  • bacon bits (recipe for a vegan version)
  • arugula or other green salad leaves
  • kale chips
  • grated Parmesan cheese
  • roasted chickpeas
  • chopped chives or spring onion
A small white bowl from above with orange soup topped with pumpkin seeds and a swirl of white sauce

FAQs and substitutions

Is Hokkaido pumpkin sweet?

It is not as sweet as butternut squash, so I wouldn’t use it for sweet pumpkin recipes. It has an aromatic, nutty, sweet taste which just goes better with savory pumpkin dishes.

Is Hokkaido pumpkin skin edible?

Yes. It os a pretty hard but edible skin. If you make a soup we recommend peeling it though or using a high power blender to make sure you end up with a smooth cream soup.

Should you peel Hokkaido pumpkin?

The main rule is that you don’t need to peel it. If you want to roast it in slices or in halves, you better leave the skin on so it hold together. If you want to make a cream soup, we recommend peeling or using a high powder blender to have a truly creamy soup at the end.

What is similar to Hokkaido pumpkin?

It is part of the Hubbard squash family, so it is similar to Buttercup squash, Kabocha squash or Hubbard squash itself.

3 small white bowls from above with orange soup topped with pumpkin seeds and a swirl of white sauce

This Hokkaido Pumpkin Soup recipe is meat-free, dairy-free, and egg-free. It is also suitable for vegan, vegetarian, nut-free, and gluten-free diets. It is WFPB-friendly (whole foods plant-based) if you sautee onion and garlic in water or veggie broth.

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More veggie soup recipes

You can browse through our Vegan Soup Recipes or check out

Simple Hokkaido Pumpkin Soup

My Pure Plants

The best and easiest, healthy and creamy Hokkaido Pumpkin Soup from fresh pumpkin. Let us show you how to make it from scratch. 

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Soup

Servings 6 people

Calories 170

Ingredients 

 

  • 1 Tbsp Olive oil
  • 1 Onion (medium)
  • 2 cloves Garlic
  • 7 cup Hokkaido pumpkin (without seeds and peel)
  • 3 Potatoes (medium)
  • 50 fl oz Veggie broth
  • Salt and Pepper to taste

Prevent your screen from going dark

Instructions 

  • 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 upside 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 saucepan on medium heat until olive oil is shimmering. Add the chopped onion and garlic coat it with the oil and spread evenly. Stir occasionally (For WFPB diet – cook them in 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 smaller 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 thoroughly. Now add the salt and pepper to taste. Ready to serve it. 

Notes

Why is there no seasoning?

Hokkaido pumpkin is such an aromatic pumpkin, we thought any additional spices (apart from the ones in a vegetable broth) will alter the taste we plan to capture. If you are wondering what spices go well with it, here is our recommendations:
  • rosemary, thyme or sage – the best green herbs to add
  • cayenne pepper or chili powder – to give you a little kick
  • curry or garam masala
  • ginger

Nutrition

Serving: 1serving without toppingCalories: 170kcalCarbohydrates: 35gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 998mgPotassium: 953mgFiber: 5gSugar: 7gVitamin A: 2377IUVitamin C: 39mgCalcium: 57mgIron: 2mg

UPDATED: This recipe was originally posted in January 2019. It was updated with serving ides, tips, FAQs in October 2021.



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