Simple hokkaido pumpkin soup

The autumnal classic - prepared quickly and easily.
Simple hokkaido pumpkin soup

Almost no one can say no to a big plate of hot pumpkin soup. With its radiant gold, it brings the color of autumn to the plate and warms us on the cooler days.

The most common soup pumpkin is the Hokkaido. It does not need to be peeled, so it can be easily and quickly transformed into a delicious autumn soup. Cut in half, remove the seeds and cut into small pieces – done. With our recipe you can make a simple and classic cream of pumpkin soup in no time.

  • Prep Time15 min
  • Cook Time45 min
  • Total Time1 hr
  • Yield1 pot
  • Serving Size1 plate
  • Energy321 cal

For the pumpkin soup

For the pumpkin soup

  • 1 Hokkaido pumpkin (approx. 1 kg)
  • 2 onions
  • 3 potatoes
  • 2 carrots
  • 40 g butter
  • 1.2 L vegetable broth
  • 100 ml cream
  • Parsley
  • Nutmeg
  • Pumpkin seeds

Required utensils

  • Pot
  • Hand blender
  • Pan (uncoated)
Divide the Hokkaido, scrape out the seeds with a spoon and cut the unpeeled pumpkin into small pieces.
Peel the carrots, potatoes and onions and chop coarsely.
Put the butter in a larger pot and sauté the pumpkin, carrots and potatoes over medium heat. Then add the onions and sauté briefly as well.
Deglaze the vegetables with the broth and simmer for about 20 minutes until the vegetables can be easily mashed.
Meanwhile, toast the pumpkin seeds over medium heat in an uncoated pan. Put the toasted seeds in a small bowl and set aside.
Then remove the pot from the heat and finely puree the soup with a blender. Stir in the cream and season everything with salt, pepper and a little nutmeg.
Pour into deep plates and serve with the toasted pumpkin seeds and some chopped parsley. Ready is your simple Hokkaido pumpkin soup.
Tip / Note:

If you like it spicy, you can spice up your pumpkin soup with ginger or chili. Instead of the classic Hokkaido, you can also go for other varieties such as butternut or mix the varieties. However, make sure you peel pumpkin varieties with hard and thick skins beforehand.

  • Nährwerte

  • 6 servings per container
  • Serving Size1 plate
  • Amount per serving
  • Calories321
  • % Daily Value*Standard DV
  • Total Fat18.4 g78 g23.59%
  • Cholesterol13 mg300 mg4.33%
  • Total Carbohydrate32.9 g275 g11.96%
  • Dietary Fiber6.4 g28 g22.86%
  • Total Sugars6.4 g
  • Protein7.4 g50 g14.8%
  • Vitamin D (Cholecalciferol)0.3 IU800 IU0.04%
  • Calcium88.7 mg1300 mg6.82%
  • Iron1.2 mg18 mg6.67%
  • Potassium1277.8 mg4700 mg27.19%
  • Vitamin A1.1034 mcg900 mcg0.12%
  • Vitamin C (Ascorbic Acid)73.1 mg90 mg81.22%
  • Vitamin E (Tocopherol)1.1 IU33 IU3.33%
  • Vitamin B1 (Thiamin)0.1962 mg1.2 mg16.35%
  • Vitamin B2 (Riboflavin)0.2 mg1.3 mg15.38%
  • Vitamin B6 (Pyridoxine)0.8 mg1.7 mg47.06%
  • Vitamin B12 (Cobalamine)0.12 mcg2.4 mcg5%
  • Phosphorus97.8 mg1250 mg7.82%
  • Iodine0.011 mcg150 mcg0.01%
  • Magnesium37.7 mg420 mg8.98%
  • Zinc0.7 mg11 mg6.36%
  • Copper0.2 mg0.9 mg22.22%
  • Manganese0.3 mg2.3 mg13.04%
  • Chloride607.7 mg2300 mg26.42%
  • Salz g6 g0%

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Einfache Hokkaido-Kürbissuppe mit gerösteten Kürbiskernen

The right wine for the Hokkaido pumpkin soup

With its smooth and creamy consistency and its spicy but delicate flavor, pumpkin soup is the absolute classic to warm up on cold autumn days. When choosing the right wine for your homemade classic, there are a few factors to consider. To help you find the right drop, here are some recommendations that go well with the taste of Hokkaido pumpkin.

Light white wines such as Pinot Blanc, Silvaner or a dry, young Riesling are particularly suitable for the classic pumpkin soup. These three wines perfectly bring out the flavors of the autumn vegetables.

However, if you’re a fan of a spicy pumpkin soup, you may want to rethink your wine pairing. Chili or ginger are popular spices for a hearty soup and have a drastic effect on wine selection. For lovers of spicy food, I recommend a residually sweet Riesling Kabinett from the Rheingau or Mosel.

If you make your soup with sautéed squash, you’ll get a much more robust soup and accentuate the nutty flavors that Hokkaido naturally brings. White wines that have been aged in wood, such as a higher-quality Pinot Gris or Chardonnay, are suitable for this. If you don’t feel like white wine, you can also choose a light, fruity red wine, such as a Pinot Noir.

What varieties of pumpkin are suitable for pumpkin soup

There are many different varieties of squash, but only a few that are great for soups. If you want to go off the beaten path and add a personal touch to your dish, here are some suggestions for suitable varieties.

Butternut squ ash is a variety of squash with bright orange skin and pale yellow flesh. It tastes best when sautéed first, which enhances its sweet flavor.

Whole and cut butternut on a wooden table with orange pulp and core

Muscat de Provence (Muscat squash) has bright orange flesh and a delicate, nutty and fruity aroma that is almost sweet. It owes its name to its subtle nutmeg note, which makes your soup taste different from others. Since this type of pumpkin has a hard skin, you should peel it first or scoop out the flesh with a spoon. If you choose the latter, you can use the hollowed-out pumpkin as a soup bowl and wow your guests.

Several Muscat de Provence on a wooden table

The “Long of Naples” has the great advantage that its dark flesh contains few seeds. In addition, it has a soft shell, which is why it does not need to be peeled. However, this variety of pumpkin is rarely found in its entire form, as it can grow over 1.5 meters long. Therefore, it is often sold in smaller pieces at markets. In terms of taste, the pumpkin variety convinces with its intense, fruity aroma

Long of Naples on straw background still hanging on mother plant

The bishop’s cap is better known as an ornamental squash, but it is edible and ideal for making soups and purees. In terms of taste, it could be described as a cross between Hokkaido and Butternut. Since it has an inedible skin, you’ll either need to peel it before cooking or scoop out the flesh and use the scooped out squash as a soup bowl.

Several bishop caps on a wooden table at the weekly market

Variation: Pumpkin-Coconut Soup

The autumn season with its rich array of pumpkins invites experimentation. If you wish to give the classic taste of the Hokkaido pumpkin soup an exotic twist, the Pumpkin-Coconut Soup is an exciting variation. The creaminess of coconut milk blends wonderfully with the earthy aroma of pumpkin, bringing a slightly exotic, sweet note to the table.

The great thing is, the preparation is just as easy and uncomplicated as with the original pumpkin soup. A new taste experience that can be conjured up on the table without much effort. This way, the pumpkin season always stays exciting, and every bowl of soup becomes a little adventure.

Simple hokkaido pumpkin soup

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