Hokkaido Pumpkin Cream Soup

Ingredients

• 4 small Hokkaido pumpkins (about 4–5 kg total)
• 300 g waxy potatoes
• 1 onion
• 1 Garlic clove
• 0.5 tbsp butter
• 600 ml Vegetable Broth
• 15 g Pumpkin seeds (1 tbsp)
• 50 ml heavy cream
• 150 ml milk (1.5% fat)
• Salt
• Pepper
• nutmeg

Instructions

1. 1.

   Clean, wash and cut off the tops of the pumpkins. Remove the seeds and stringy pulp, then carefully hollow out about 800 g of pumpkin flesh without damaging the skin. Dice the pumpkin flesh. Place the hollowed pumpkins in an oven set to 80 °C (60 °C fan‑forced, gas level 1) to keep warm.

2. 2.

   Peel, wash, and dice the potatoes. Peel and finely chop the onion and garlic. Melt the butter in a pot and sauté the onion with garlic for 2–3 minutes over medium heat until translucent. Add the pumpkin cubes and cook for another 2 minutes. Pour in the broth and add the potatoes; bring everything to a boil. Reduce to medium heat and simmer, stirring occasionally, for 25–30 minutes or until the vegetables are tender.

3. 3.

   While the soup simmers, toast the pumpkin seeds in a dry pan over medium heat until fragrant, stirring constantly. Remove from the pan and let cool.

4. 4.

   Once cooked, puree the soup finely. Stir in the cream and milk; adjust consistency by adding more broth if desired or continue to simmer until thickened. Season with salt, pepper, and freshly grated nutmeg.

5. 5.

   Fill the hollowed pumpkins with the finished soup and sprinkle with toasted pumpkin seeds before serving.