Creamy Hokkaido Soup

This is a recipe you should definitely make at least twice during pumpkin season. Well, you don’t have to, but once you try this fantastic recipe, it won’t be the last time.

This pumpkin soup is truly amazing.

Hokkaido Soup = Simple Recipe

As with most soups, the method is straightforward. The key is to roast the pumpkin in the oven to deepen the wonderful flavor of the Hokkaido. Of course, you can make Hokkaido soup without pre-roasting, and sometimes I used to do it that way too.

However! From now on, always roast the pumpkin, as it really enhances the flavor. Preheat your oven to 190°C (375°F). Cut the Hokkaido in half or quarters (depending on its size).

Remove the seeds and fibers from the center, saving the seeds for later. Place the pumpkin pieces on a baking sheet lined with parchment paper.

Season the pumpkin pieces with salt and pepper, and drizzle with olive oil. Place one or two garlic cloves and a sprig of fresh rosemary on each piece. I must admit, I don’t always have fresh rosemary available. In that case, dried rosemary can be used.

Bonus: Homemade Pumpkin Seeds

Another great advantage of roasting the pumpkin? The pumpkin seeds! Don’t throw them away. They make a tasty snack. Once you scoop out the seeds, separate them from the fibers and soak them in water for a few minutes.

Then dry them well and place them on a baking sheet next to your pumpkin. Sprinkle with salt and drizzle with olive oil.

Bake the sheet in the preheated oven for about 45 minutes. You can stir the seeds after about 7 minutes and remove them from the oven after 15 minutes. At this point, they should be golden and crispy. Continue roasting the pumpkin for another 30 minutes.

The next steps are also very simple. Once your pumpkin is roasted and slightly cooled, scoop out the flesh and place it in a pot where onions and carrots are already sautéing. Add the roasted garlic that was cooking with the Hokkaido.

Creamy Hokkaido Soup with Croutons?

Not everyone likes croutons in their soup, but I adore them and use them almost every time I make a creamy soup.

Croutons can be made in many interesting and tasty ways. For this creamy Hokkaido soup, basic and simple croutons are perfect.

You will need at least a day-old bread. Fresh bread doesn’t work well for croutons. Cut the bread into small cubes. Heat olive oil in a pan, add the bread cubes, and season with salt and black pepper.

If there’s not enough oil in the pan, drizzle with extra oil and toss. Toast until golden brown on each side, a few minutes on each side. Be careful not to burn them.

Finally, all that’s left is to blend the soup and season with cinnamon and nutmeg. I also recommend adding cayenne pepper for a hint of spiciness that ties all the wonderful flavors together. Add whipping cream and let it simmer for another five minutes.

Tips for the Best Creamy Hokkaido Soup:

• Make sure the soup is sufficiently salty. Adjust the salt at the end of cooking.
• If you’re not into vegetarian or vegan versions, you can use chicken broth.
• Coconut cream can be used instead of whipping cream.
• Don’t forget the nutmeg. Fresh nutmeg is best if possible.
• Instead of good broth, you can use bouillon if necessary.
• Creamy Hokkaido soup can be served and garnished with pumpkin oil.

Pumpkin season brings many delicious recipes, one of which is creamy Hokkaido soup that will continue to surprise with its wonderful taste.