Velvety Hokkaido Pumpkin Soup

Elevate your taste buds with this velvety Hokkaido pumpkin soup, a harmonious blend of roasted pumpkin, coconut milk, and aromatic spices. This warm and comforting soup is perfect for any occasion, delivering a rich and satisfying flavor experience.

Ingredients

Ingredients for Velvety Hokkaido Pumpkin Soup
2	small Hokkaido pumpkins, seeds removed and quartered
400	milliliters coconut milk
600	milliliters vegetable stock
2	potatoes, peeled and diced
1	onion, peeled and finely chopped
1	tablespoon ground cinnamon
1	teaspoon mild chili powder
1	teaspoon fresh ginger, peeled and grated
2	tablespoons olive oil
	pumpkin seeds and pumpkin seed oil for serving
	salt and pepper to taste

Instructions

• Preparing the Hokkaido Pumpkin

  1. Preheat the oven to 200°C (390°F). Leave the skin on the Hokkaido pumpkins, quarter them, and remove the fibers and seeds.
  2. Create a paste by mixing olive oil, cinnamon, and chili powder. Rub the pumpkin pieces with the paste. Roast them in the preheated oven for 45 minutes until softened.

• Making the Soup

  1. In a large pan, sauté the roasted pumpkin with chopped onion. Add diced potatoes and grated ginger.
  2. Pour vegetable stock into the pan and simmer for about 20 minutes until the pumpkin is tender.
  3. Puree the soup, then stir in the coconut milk over low heat. Avoid boiling the soup.
  4. Season with salt and pepper. Serve hot with a drizzle of pumpkin seed oil and roasted pumpkin seeds.

Aug 05, 2024