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🍽️ Creamy Hokkaido Pumpkin Soup

200 kcal · 50 min · 4 servings

Ingredients

• 1 Hokkaido pumpkin(s)
• 0.5 onion(s)
• olive oil for frying
• 1 vanilla pod(s)
• a little cumin powder
• a little curry powder
• 1 small chili pepper(s), dried (not too spicy)
• to taste nutmeg, freshly grated
• 1 liter vegetable stock
• 1 small rosemary sprig(s) (as needed)
• 200 ml cream (or soy cream)
• salt and pepper

Instructions

1. 1. Cut off the stem base from the Hokkaido pumpkin.
2. 2. Cut the pumpkin in half in the middle.
3. 3. Scoop out the seeds along with the stringy pulp using a spoon or your hand.
4. 4. Cut the remaining pumpkin flesh into rough cubes.
5. 5. Dice the onion roughly as well.
6. 6. Heat some oil in a large pot.
7. 7. Add the pumpkin and onion pieces to the pot.
8. 8. Sauté the vegetables briefly until they become slightly translucent and take on some color.
9. 9. Scrape the seeds out of the vanilla pod.
10. 10. Add both the seeds and the empty pod to the pot.
11. 11. Sauté the vanilla pod briefly, but be careful not to let the spices burn.
12. 12. Season with cumin, curry powder, the chopped chili pepper, and a pinch of nutmeg.
13. 13. Stir everything well.
14. 14. Deglaze the pot with the vegetable broth.
15. 15. Scrape the bottom of the pot to release any stuck bits.
16. 16. Let the soup simmer gently for about 30 minutes.
17. 17. Optionally: Add a small sprig of fresh rosemary.
18. 18. Remove the pot from the heat after cooking.
19. 19. Take out the rosemary sprig and the vanilla pod.
20. 20. Pour in the cream (or soy cream for a vegan version).
21. 21. Blend the soup completely smooth using a hand blender.
22. 22. Season the result with salt and pepper.
23. 23. Garnish the finished soup with a few drops of pumpkin seed oil and roasted pumpkin seeds.

Nutrition per serving

• kcal: 200
• Protein: 3 g · Fett/Fat: 10 g · Carbs: 25 g