This is a recipe for a simple pumpkin cream soup from fresh Hokkaido pumpkin. There are actually many pumpkin soup recipes that use different types of clean pumpkin or squash or even a canned version. Now, I’m not saying that we’ve tried them all, but according to our opinion, this recipe is top quality and the simplest. So, let us show you how to make thick, thick pumpkin soup from scratch.



1 Tbsp Olive oil
1 Onion (medium)
2 cloves Garlic
50 oz Hokkaido pumpkin (without seeds and peel) 1.5kg
3 Potatoes (medium)
50 fl oz Veggie broth 1,5l
Salt (to taste)
Pepper (to taste)


Peel and chop the onion and garlic into small pieces. Peel and dice the potatoes.
Peel and chop the Hokkaido pumpkin. For easy reference watch our short video. In short, you need a sharp and large knife to first cut it half. Move slowly and cautiously, so that your knife won’t slip. When ready, use a spoon to scoop out the seeds. Now, turn the pumpkin half upside down so that it firmly stays in one place and use a sharp knife to cut small and thin peels off the pumpkin.
Heat a saucepan on medium heat until the olive oil is shimmering. Add the chopped onion and garlic coat it with the oil and spread evenly. Stir occasionally (For WFPB diet – cook them in veggie broth)
Once the onion is tender but still white, pour the veggie broth onto it. Stir a couple of times.
Add diced pumpkin and potatoes. Cook them for approx. 20-30 minutes. The smaller the diced pumpkins/potatoes are the shorter the cooking time. Both have to be tender to be ready.
Use a hand blender and puree them thoroughly. Now add the salt and pepper to taste. Ready to serve it.
Recipe Notes
Optional garnish: non-dairy cream/pumpkin seeds/sunflower seeds or any other seed of your choice

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