Make Ahead

Hokkaido Pumpkin Soup

by:
September 24, 2017
Photo by Patricia
Author Notes

Fall without pumpkin soup is like Christmas without a Christmas tree. Or birthdays without a cake. Pumpkin soup is THE go-to soup in Tyrol when it starts to get cold and grey outside. The local markets are full of fresh, beautiful and different kinds of pumpkins, so you´ll find them everywhere - this soup is our favorite variation including coconut milk, chili and cinnamon. —Patricia

  • Prep time 25 minutes
  • Cook time 1 hour 40 minutes
  • Serves 6
Ingredients
  • 2 small Hokkaido pumpkins
  • 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
In This Recipe
Directions
  1. Preheat the oven to 200°C/390°F. As you do not need to peel Hokkaido pumpkins, you only need to quarter them and remove the fibres and the seeds.
  2. Stir the olive oil, cinnamon and the chili powder to a homogeneous paste and rub the pumpkin with it. Place them into the preheated oven and roast them for 45 minutes – this makes them much softer and easier to slice into smaller pieces.
  3. In a large pan, sauté the pumpkin pieces with the chopped onion for a few minutes, then add potatoes and ginger.
  4. After a few minutes, pour the vegetable stock into the pan and let it cook for about 20 minutes on medium heat until the pumpkin is soft and tender.
  5. Puree the soup and add the coconut milk – be careful that the soup is not boiling anymore, keep it on low heat.
  6. Season with salt and pepper and serve with pumpkin seed oil and roasted pumpkin seeds.

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