Hokkaido Pumpkin Soup

❤️ Why you’ll love it

I love how simple and comforting this Hokkaido pumpkin soup is. The combination of Hokkaido pumpkin, potatoes, and a few simple ingredients results in a creamy, hearty, and wholesome soup that is perfect for the colder months.

Hokkaido pumpkins, also known as red kuri squash, are the star of this recipe. They have a unique flavor that is not as sweet as butternut squash but is more aromatic and savory. When cooked, the pumpkin turns into a mousse-like consistency that is just irresistible.

This soup is not only delicious but also easy to make. The simple process of sautéeing the vegetables, simmering, and then blending them together results in a velvety smooth texture. It is a great way to warm up and get a healthy, comforting meal at the same time.

🧾 Key ingredients

This Hokkaido pumpkin soup is not only delicious but also incredibly easy to make with simple, easy-to-find ingredients. You can find most of these ingredients at your local grocery store.

Hokkaido pumpkin is the star of this soup. It brings a sweet, nutty flavor and a velvety texture that is just perfect for a creamy soup. The best part is that you can use it without peeling, which makes it so easy to prepare this soup.

Potatoes are the secret to the creamy texture of this soup without the need for any dairy. They add a smooth, velvety consistency that pairs well with the pumpkin.

Veggie broth is essential for adding depth of flavor to the soup. It is the liquid that helps to cook all the ingredients to a perfect, creamy finish. You can use homemade veggie broth or store-bought, whichever is more convenient for you.

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

🥘 Equipment

For this hearty Hokkaido pumpkin soup, a reliable hand blender is an absolute must. It makes the pureeing process a walk in the park, and you won’t have to transfer hot liquid back and forth between containers. Trust me, it’s a time-saver and a mess-preventer.

👩‍🍳 Instructions

Preparing the ingredients

STEP 1
Start by peeling and chopping the onion and garlic into small pieces. Next, peel and dice the potatoes.

STEP 2
Now it’s time to prepare the Hokkaido pumpkin. Using a sharp and large knife, carefully cut the pumpkin in half. Be cautious and move slowly to avoid any accidents. Once the pumpkin is halved, use a spoon to scoop out the seeds.

STEP 3
Turn the pumpkin halves upside down so that they firmly stay in one place. Use a sharp knife to cut small and thin peels off the pumpkin.

Making the Hokkaido pumpkin soup

STEP 1
Heat a saucepan on medium heat until the olive oil is shimmering. Then add the chopped onion and garlic. Make sure they are coated with the oil and spread evenly in the pan. Cook them until the onion is tender but still white.

STEP 2
Pour the vegetable broth into the saucepan. Then, add the diced pumpkin and potatoes. Cook these ingredients for about 20-30 minutes, or until they are tender. The smaller the diced pumpkins and potatoes are, the shorter the cooking time.

STEP 3
Once the ingredients are tender, use a hand blender to puree the mixture thoroughly.

STEP 4
Finally, add salt and pepper to the soup, according to your preference. Your Hokkaido pumpkin soup is now ready to be served.

💡 Expert tip

The size at which you dice your Hokkaido pumpkin and potatoes is crucial to the cooking time of your soup. The smaller you dice them, the faster they will cook. So, if you are in a hurry, dice them into smaller pieces. It’s a great way for beginner cooks to reduce their time in the kitchen.

🔄 Variations

If you are looking for a bit of a twist on the traditional Hokkaido pumpkin soup recipe, consider adding a touch of heat with some chili flakes. This will give your soup a bit of a kick and add a new dimension of flavor.

For a creamier version of this Hokkaido pumpkin soup, try adding a can of coconut milk. This will not only make the soup creamier but also add a hint of coconut flavor, which pairs beautifully with the pumpkin.

If you want to boost the protein content of this soup, consider adding a can of white beans. They will not only add a creamy texture but also make the soup more filling and nutritious.

🥣 Serving ideas

This Hokkaido pumpkin soup is already delicious on its own, but it can be made even more enjoyable with the addition of various toppings.

I like to sprinkle some chia seeds, pumpkin seeds, or a dollop of dairy-free heavy cream on individual servings to add some crunchiness and a creamy texture.

In addition, you can serve this soup with some crusty bread, croutons, or crackers. Chopped nuts, such as pecans, and seeds, like pumpkin seeds, also make for a nutritious and tasty topping.

For a more hearty meal, consider adding some vegan bacon bits. I have a great recipe for a vegan version that is just as delicious.

❄️ Storing tips

Storing and reheating this Hokkaido pumpkin soup is easy and it does not compromise the flavor. In fact, the flavors tend to intensify, making it even more delicious.

To store the leftovers, allow the soup to cool completely. Once cooled, transfer it to an airtight container and place it in the refrigerator. It will stay fresh for about 3-4 days.

If you want to freeze it, I recommend doing so without the potatoes. Potatoes tend to change in texture and can become grainy when frozen and then thawed. When you are ready to eat the soup, you can cook fresh potatoes separately and add them to the soup.

To reheat the soup, pour it into a pot and place the pot over medium heat. Stir the soup occasionally as it heats up to ensure that it heats evenly. You can also reheat it in the microwave. If you are reheating the soup from frozen, allow it to thaw in the refrigerator overnight first.

🤔 FAQs

More veggie soup recipes

You can browse through these vegan soup recipes or check out

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Simple Hokkaido Pumpkin Soup

Nandor Barta

This Hokkaido pumpkin soup is the best and easiest you will ever make. It is thick, creamy, and savory, made entirely from scratch. It is the perfect addition to your fall and winter recipe collection and is sure to become a family favorite with its classic flavors.

4.9 from 14 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Soup

Servings 6 people

Calories 170kcal

Equipment

• our Vitamix A2300
• Immersion hand blender with 20 fl oz container
• Cast-iron Dutch Oven (3-quart / 2.8 liter)
• Stockpot

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 Tbsp Olive oil
• ▢ 1 Onion (medium)
• ▢ 2 cloves Garlic
• ▢ 7 cup Hokkaido pumpkin (without seeds and peel)
• ▢ 3 Potatoes (medium)
• ▢ 50 fl oz Veggie broth
• ▢ Salt and Pepper to taste

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Instructions

 

• Peel and chop the onion and garlic into small pieces. Peel and dice the potatoes. 
• Peel and chop the Hokkaido pumpkin. For easy reference watch our short video. In short, you need a sharp and large knife to first cut it half. Move slowly and cautiously, so that your knife won’t slip. When ready, use a spoon to scoop out the seeds. Now, turn the pumpkin half upside down so that it firmly stays in one place and use a sharp knife to cut small and thin peels off the pumpkin.
• Heat a saucepan on medium heat until olive oil is shimmering. Add the chopped onion and garlic coat it with the oil and spread evenly. Stir occasionally (For WFPB diet – cook them in veggie broth)
• Once onion is tender but still white, pour the veggie broth onto it. Stir a couple of times. 
• Add diced pumpkin and potatoes. Cook them for approx. 20-30 minutes. The smaller the diced pumpkins/potatoes are the shorter the cooking time. Both have to be tender to be ready. 
• Use a hand blender and puree them thoroughly. Now add the salt and pepper to taste. Ready to serve it. 

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Notes

Why is there no seasoning?

Hokkaido pumpkin is such an aromatic pumpkin, we thought any additional spices (apart from the ones in a vegetable broth) will alter the taste we plan to capture. If you are wondering what spices go well with it, here is our recommendations:

• rosemary, thyme or sage – the best green herbs to add
• cayenne pepper or chili powder – to give you a little kick
• curry or garam masala
• ginger

Video

[adthrive-in-post-video-player video-id=”SAenv4S5″ upload-date=”2020-12-17T19:12:58.000Z” name=”Vegan Hokkaido Pumpkin Soup” description=”This is a recipe for a Simple Pumpkin Cream Soup from fresh Hokkaido pumpkin. There are literally thousands of different pumpkin soup recipes that use different kinds of fresh pumpkin or squash or even a canned version. Now, I am not saying that we have tried them all, but according to our opinion ” player-type=”default” override-embed=”default”]

Nutrition

Nutrition Facts

Simple Hokkaido Pumpkin Soup

Amount Per Serving (1 serving without topping)

Calories 170 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Sodium 998mg43%

Potassium 953mg27%

Carbohydrates 35g12%

Fiber 5g21%

Sugar 7g8%

Protein 4g8%

Vitamin A 2377IU48%

Vitamin C 39mg47%

Calcium 57mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.