The perfect fall soup: Sweet and creamy Hokkaido Pumpkin Soup.
It’s pumpkin season and great time to turn them into a hearty, warm soup. Pumpkin soup is creamy, straightforward and comforting. I recommend roasting pumpkins prior to cooking them into a soup, it intensifies their flavor and makes the final result slightly smokey, which is great in soups like this. I used hokkaido, but butternut is also great for this dish.
- 35.2 oz (2 kg) hokkaido pumpkin
- 1 onion
- 1 garlic clove
- 3½ cups (875 ml) chicken stock
- 1 cup (240 ml) heavy cream
- 1 tbsp honey
- sour cream for serving
- Preheat oven to 220 C. Cut pumpkin in half lengthways, take out the seeds. Place it cut side up on a baking tray lined with parchment paper. Peel onion and garlic cloves, cut onion in half, place everything on a baking tray together with pumpkin. Drizzle with little oil and sprinkle with sea salt. Bake for about 50 minutes, until the pumpkin softens and starts to brown.
- Scoop the pumpkin out of the skin and put into a blender, together with onion and garlic. Puree pumpkin and onion (you can also use hand mixer).
- Heat some oil in a pot and add pureed pumpkin with onion and garlic. Add chicken stock and cream. Cook until it boils. In the end, add honey. Puree with hand mixer and season with pepper.
- Serve with sour cream on top.