🍽️ Hokkaido Pumpkin Cream Soup Served in the Pumpkin Shell

Name: Hokkaido Pumpkin Cream Soup Served in the Pumpkin Shell
Total time: 30 min
Yield: 4 servings
Ingredients: 4 small Hokkaido pumpkins (total approx. 4–5 kg); 300 g floury-cooking potatoes; 1 onion; 1 clove garlic; 0.5 tbsp butter; 600 vegetable broth; 15 g pumpkin seeds (1 tbsp); 50 ml whipping cream; 150 ml milk (1.5% fat); salt; pepper; nutmeg

185 kcal · 30 min · 4 servings

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Ingredients

4 small Hokkaido pumpkins (total approx. 4–5 kg)
300 g floury-cooking potatoes
1 onion
1 clove garlic
0.5 tbsp butter
600 vegetable broth
15 g pumpkin seeds (1 tbsp)
50 ml whipping cream
150 ml milk (1.5% fat)
salt
pepper
nutmeg

Instructions

1. Thoroughly wash the Hokkaido pumpkins.
2. Cut a lid from the top.
3. Carefully remove the seeds and fibrous fruit flesh.
4. Hollow out a total of 800 grams of pumpkin flesh without damaging the skin.
5. Cut the removed pumpkin flesh into small cubes.
6. Place the hollowed-out pumpkin shells in the oven at 80 degrees Celsius (convection 60 degrees Celsius, gas mark 1) to keep warm.
7. Peel and wash the potato.
8. Cut the potato into small cubes.
9. Peel the onion and garlic.
10. Finely chop the onion and garlic.
11. Heat the butter in a pot.
12. Sauté the onions and garlic for 2 to 3 minutes over medium heat until translucent.
13. Add the pumpkin cubes and fry them for 2 minutes.
14. Deglaze the vegetables with the broth.
15. Add the potato cubes to the pot.
16. Bring the mixture to a boil.
17. Simmer the vegetables over medium heat for 25 to 30 minutes.
18. Stir occasionally until the vegetables are tender.
19. Toast the pumpkin seeds in a pan without fat.
20. Stir constantly until the seeds are fragrant.
21. Remove the seeds from the pan.
22. Let the seeds cool down.
23. Puree the soup finely after the cooking time.
24. Add cream and milk.
25. Stir in a little more broth if needed to achieve the desired consistency.
26. Let the soup simmer further if needed.
27. Season the soup with salt, pepper, and freshly grated nutmeg.
28. Fill the finished soup into the warm pumpkin shells.
29. Sprinkle the soup with the roasted pumpkin seeds.
30. Serve the soup immediately.

Nutrition per serving

kcal: 185
Protein: 4 g · Fett/Fat: 8 g · Carbs: 27 g