About My Hokkaido Pumpkin Soup

As summer comes to an end, I love to take long walks in the woods to see the leaves change color. There’s something magical about fall colors and that crisp, fresh air that only fall brings! After a cool, brisk walk, nothing beats warming up with a bowl of soup. My all time favorite soup is creamy pumpkin soup, and today I’m excited to share my go-to recipe for Hokkaido Pumpkin Soup with you.

Hokkaido pumpkin soup is the ultimate fall comfort food—creamy, full of flavor, and with the most beautiful orange color! The pumpkin simmers with onions and garlic to build a deep, rich flavour, and a touch of cream cheese adds that perfect velvety texture and richness to the soup.

What is a Hokkaido pumpkin?

The Hokkaido pumpkin, originally from the Japanese island of the same name, is a small, flavorful pumpkin variety. Its mild, slightly sweet taste is ideal for soups. The best part? You don’t need to peel it—the skin softens during cooking, adding extra filling to the soup.

How to Make Hokkaido Pumpkin Soup

Recipe

Creamy Hokkaido Pumpkin Soup

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A rich, thick, and creamy pumpkin soup full of flavor and satisfying enough for a meal. Serve with sour cream and bread on the side for a comforting dish.

Time: 30 minutes mins

Yield: 2 servings

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Ingredients

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• 1 Hokkaido pumpkin
• 1 onion
• 2 garlic cloves
• 1 liter vegetable stock
• 200 g cream cheese
• 1 pinch of cayenne pepper
• Bread and sour cream for serving

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Instructions

• Prepare the pumpkin: Wash the pumpkin, remove the seeds, and cut it into medium-sized pieces. Keep the skin on; it softens during cooking and blends smoothly.
  1 Hokkaido pumpkin
• Sauté: In a pot, sauté the chopped onion and garlic until softened. Add the pumpkin pieces and sauté briefly.
  1 onion, 2 garlic cloves
• Cook: Add the vegetable stock to the pot. Bring to a boil, then simmer for about 20 minutes until the pumpkin is tender.
  1 liter vegetable stock
• Blend: Use an immersion blender to purée the soup until smooth. Add the cream cheese and blend again to combine.
  200 g cream cheese
• Season: Stir in cayenne pepper to taste.
  1 pinch of cayenne pepper
• Serve: Ladle the soup into bowls and serve with bread and sour cream on the side.
  Bread and sour cream for serving

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