Main Dishes

Hokkaido Pumpkin Soup

A classic in autumn: pumpkin soup! This Hokkaido pumpkin soup is – like the minestrone – a recipe from my mom. So, thanks Mom for once again bringing us a soup recipe. It’s creamy, light and warming – perfect for cold and wet fall days.

Pumpkin Soup – Quick, Easy & Low Calorie

It only takes a few steps to make this pumpkin soup. In addition, it comes with only 5 ingredients – except for the spices.

It can also be prepared for the following days. You can freeze it well in portions, so you have the delicious pumpkin soup instantly ready.

Why Is Hokkaido Pumpkin Healthy?

Hokkaido pumpkin is easily digestible and therefore also something for sensitive stomachs. In addition, the pumpkin has a high potassium content and thus supports the bladder and kidneys.

Vitamin A and beta-carotene are also quite well represented. Vitamin A gives us good eyesight and beautiful skin and hair.

The pumpkin soup is

  • creamy
  • low in calories
  • warming
  • perfect for cold autumn days
  • quick & easy to make

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How To Prepare the Hokkaido Pumpkin Soup

First, cut the pumpkin and remove the seeds. Peel the potatoes and the carrot and cut them roughly into pieces.

Put everything in a pot and add 16.9 fl. oz. (500 ml) of water and bring to a boil. Simmer on medium heat for 20–30 minutes until the vegetables are cooked.

Then season with vegetable broth and spices. Puree the soup in a blender until creamy. Finished!

By the way, it goes very well with a piece of bread, for example a spelt soy yoghurt bread.

If you liked the recipe and maybe already tried it, then let me know and write a comment. I would be very happy!

Hokkaido Pumpkin Soup

Pumpkin soup à la mama: creamy, low calorie, quick and easy!
Print Recipe
Prep Time 30 mins
Cooking Time 30 mins
Total Time 1 hr
Servings 4

Ingredients
 

  • 1 Hokkaido pumpkin
  • 8.8 oz. potatoes 250 g
  • 1 carrot
  • 16.9 fl. oz. water 500 ml
  • 2 tbsp. vegetable broth

Spices

  • pepper
  • curry
  • salt

Instructions

  • First, cut the pumpkin and remove the seeds. Peel the potatoes and the carrot and cut them roughly into pieces.
  • Put everything in a pot and add 16.9 fl. oz. (500 ml) of water and bring to a boil. Simmer on medium heat for 20–30 minutes until the vegetables are cooked.
  • Then season with vegetable broth and spices.
  • Puree the soup in a blender until creamy. Finished!

Nutrition Facts

Calories 153
Category Main Dishes
Tags dairy-free, low-calorie, sugar-free, vegan

If you like this recipe, I would be happy if you share it on Pinterest!

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