Recipe
Creamy Hokkaido Pumpkin Soup
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 
Yield: 2 servingsIngredients
- 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
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