Pumpkin Hokkaido soup

You scream, I scream, we all scream for pumpkin!

This is a lighter version of very well-known soup. Almost every recipe you find online recommends using a cream in pumpkin soup. This recipe only contains a butter and thanks to only a few ingredients it’s prepared in a heartbeat.

You can serve the pumpkin Hokkaido soup with pumpkin oil (like we did), piece of a goat cheese or parmesan cheese. We always keep a pumpkin oil in the pantry, its unique flavour brings up a flavour of pumpkin soup.

Hokkaido pumpkin seeds contain valuable oil which is beneficial for arthritis, hair loss and prevention of toothaches. The seeds also have high zinc content, therefore, these are much effective in cold and viral infections. You can find recipe for delicious roasted pumpkin seeds here.    

Ingredients

1-2kg of Hokkaido pumpkin

2 potatoes

Vegetable stock – 1/2l

Pumpkin (Kürbis) oil

Salt & pepper

2 tablespoons butter

Optional: salt – coarse sea salt, you can replace this one with fine sea salt

Directions

1. Wash Hokkaido Pumpkin, cut in half and remove seeds (you can find recipe for roasted pumpkin seeds here).

2. Remove the skin.

3. Cut Hokkaido Pumpkin in cubes, put into large pot and fill with water. Bring to boil.

Prepare vegetable stock separately.

4. Lower the heat and add potatoes. Cook until pumpkin and potatoes are soft/cooked.

5. Drain the pumpkin and put into blender and add vegetable stock. Season with salt and pepper. If you are cooking big pot of a soup you will need to fill mixer few times. 

6. Add butter and season again, if needed. 

You can also use hand blender, in this case, drain the pumpkin and put it back into the pot. Add vegetable stock, according to your preference. Try to add little bit of stock and if you wish to have thicker soup, use less stock. If you want your soup to be thinner, add more vegetable stock.