Pumpkin soup made from Hokkaido pumpkin
Hokkaido pumpkin soup is a typical autumn soup. If you bake the pumpkin in the oven beforehand, the taste of the soup will be enhanced and it will acquire an unmistakable taste. Thinned with cream, it is an excellent creamy soup. We can serve it with croutons or roasted seeds.
Ingredients · Servings 7
- 1 large Hokkaido pumpkin (1.7 kg)
- 30 g butter
- 1 small onion
- 2 cloves of garlic
- 200 ml of water
- 1 l vegetable broth
- 1 teaspoon salt
- 120 ml cream
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried sage
- 1 pinch of ground nutmeg
Method · 1 h 10 min
- First, prepare the pumpkin puree. Preheat the oven to 180 °C.
- Wash the pumpkin and cut it in half or quarters. Scoop out the inside, including the seeds.
- Place the pumpkin on a deep baking sheet, skin side up, and pour in 200 ml of water. Bake until soft, about 40 minutes. Test with a fork to see if the pumpkin is soft.
- Let it cool and use a spoon to scoop out the pulp, which we blend with an immersion blender to obtain pumpkin puree.
- Peel and finely chop the onion. Peel and chop the garlic.
- In a larger saucepan, let the onion soften in the butter, add the garlic and fry for only about 1 minute so that it does not burn.
- Add the pumpkin puree, sauté briefly and pour in the vegetable broth.
- Add thyme, sage, nutmeg and salt. Bring to a boil and cook for about 5 minutes over low heat.
- Add the cream and remove from the heat. Blend the soup with an immersion blender until smooth.
