Hearty Pumpkin Soup

As nature slowly changes into fall colors, the days are getting shorter day by day just a few minutes and the nights are getting cooler. Soon the insects will take their well earned winter break and we long for heartier meals.

This is the time when I like to cook pumpkin soup from Hokkaido Pumpkins. I prefer the Hokkaido Pumpkins because I can cook them with the skin on and they are a good source of fiber and vitamins, just what we need when the colder seasons are around the corner.

The sweetness of the pumpkin harmonizes well with the spiciness of the spices and it is a real treat on cooler days.

Hearty Pumpkin Soup

Ingredients

(serves 6-8)

1 Hokkaido Pumpkin 1,5 kg (about 1 kg when cleaned)

1 medium size Potato

1 medium size Onion

2 medium size Carrots

1 Garlic Clove

1.2 L Water

2 tsp Vegetable Broth

1 tsp Ginger Powder

2 tsp Curry Powder

1 1/2 tsp Salt

Pepper

a good pinch of Nutmeg

Hokkaido Pumpkin

How to cook the Hearty Pumpkin Soup

  • Wash and cut your Hokkaido Pumpkin into chunks. Roughly chop the onion, carrots and potato. Mince the garlic (I use a garlic crusher).
  • In a large pot sauté the onion and garlic in a little bit of oil.
  • Add the carrots and potato and roast for a few minutes.
  • Add the pumpkin, mix well and roast for another few minutes.
  • Add the curry, ginger and nutmeg, stir well and roast again for a few minutes.
  • Now it’s time to add the water and bring to a boil. As soon as the water boils add the vegetable broth powder, stir and let simmer for 30 minutes or until the vegetables are soft.
  • When the veggies are soft, blend the ingredients with the immersion blender until you have a smooth soup.
  • Add salt and pepper and let simmer for 2 minutes.
  • Serve with toppings.

There are many toppings you can use on pumpkin soup to add different colors and texture. Here are my families favorite toppings:

Sour Cream

Pumpkin Seeds

Parmesan Cheese

Bacon bits

Jalapeños

We also like to eat fresh bread with our soup.

Storing and to reheat

Store the soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Reheat the soup in a pot on the stove top over low to medium heat. Stir occasionally so the soup won’t burn.

Comfy sweaters, warm drinks, pretty colors and hearty food!

If you try this recipe and love it, please leave a comment below or tag me on Instagram Here

I also have this recipe on my YouTube channel Here

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