October Simplest Hokkaido Soup Recipe

October Simplest Hokkaido Soup Recipe

October Simplest Hokkaido Soup Recipe

If you love autumn as much as I do, you surely cook various special meals that have autumnal theme. My personal favourite in autumn are soups, such as Hokkaido soup, or any other pumpkin soup. 

Soups are mostly healthier options to our meals, even though it mostly depends on ingredients. However, many great benefits comes from the fact that soups are hot. For example, whe you feel like some illness is coming your way, just eat a bit of hot soup and chances are it will help you.

There are many amazing pumpkin soup recipes, and of course I haven’t tried every one of them, but I believe this one is one of those simple ones.

Benefits Of Hokkaido

One of the most important things is vitamin A. As many orange coloured vegetables, pumpkins have a great dose of beta-carotene. This makes it good for your eyes, if you have specific problems. (It really can’t cure shortsightedness though).

In only 100 grams of punmpkin you can get a double of daily recommended dose of vitamin A!

How To Prepare A Hokkaido Pumpkin

Peeling off a pumpkin can be pretty ineresting and messy if one don’t know how to do it properly. That’s why I included a little ‘tutorial’ on how to peel it nicely.

  • Take a sharp knife and cut the pumpkin in half, move slowly, don’t apply much pressure – the knife will slip and hurt you, if you won’t be cautious,
  • Take a spoon and take the seeds out,
  • Use a knife to cut small pieces of the pumpkin. 

As you can see, it’s not that hard, but it is much easier with a right technique.

pumpkin-soup

How To make the pumpkin soup?

Step 1: Prepare the veggies

First of all, you need to prepare your vegetables. Peel the pumpkin, cut it into smaller parts, it can be cubes or stripes, it doesn’t matter at all.  

Then clean couple of clovers of garlic (5 minimum) along with one big onion. Chop them into small pieces.

step 2: cook it together

Firstly cook the garlic and onion until they’re tender. You can also pan fry them, to get more of a taste from them. I prefer the second version more.

Then add pumpkin and cook for a bit, so the pumpkin will be softer and have a ‘cold butter‘ texture.

Thirdly, take a blender and blend until everything is mixed in together. The texture depends on your preference, but I like it when it’s like a mousse with bits of tender pieces.

Season the soup only with salt and pepper, so the pumpkin can stand out.

step 3: add a topping

Topings are optional, but I have to recommend eating the soup with sunflower seeds. Pan fry them if you like them better that way, but definitely add them.

You can also add chia seeds, even pumpkin seeds. I also love adding nuts. If you pan fry, they will taste even crunchier and more oily.

pumpkin-soup
pumpkin-soup

Screenshot the whole recipe!

October Simplest Hokkaido Soup Recipe

The easiest pumpkin soup recipe is here! Learn how to make a delicious soup from scratch!

TIME SPENT:

  • total time: 40 mins
  • prep time: 20 mins
  • cooking time: 20 mins

INGREDIENTS:

  • 1 Onion
  • 1 Medium sized hokkaido pumpkin (1kg)
  • 5 Clovers of garlic
  • Olive Oil (1 TBS)
  • Salt
  • Pepper

Instructions

  1. Peel and chop the onion and garlic
  2. Peel and cut the Hokkaido pumpkin
  3. Heat a pan to medium heat, Put olive oil on the pan. 
  4. Put onion and garlic on a pan, wait for them to brown up. Stir occasionally.
  5. Cook diced pumpkin. After 2o minutes, blend it thouroughly.
  6. Add pepper and salt to add taste.
  7. Add your favourite topping.

Tag me on instagram when ou try the recipe! Would love to see your pictures! Mention @sosheglows, @bonjourista or tag #bonjourista

pumpkin-soup
pumpkin-soup

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