23 March 2013

Pumpkin Soup

Usually, when I make something for the first time, it is only for me and it goes terribly wrong and the only person eating it is me. This time an unexpected encounter with a Hokkaido pumpkin at the supermarket sparked off the idea of making a pumpkin soup, so we made it together and it turned out really great.


one Hokkaido pumpkin
1 onion (red, white, whichever kind you want)
runny cream for cooking
sour cream
grated cheese

Cut the pumpkin open and put the seeds away, them cut it up (Hookkaido is great, because it doesn't need to be peeled, the peel cooks and tastes just like the flesh, so it is easy to prepare). Put in a baking dish and add coarsely chopped onions, sprinkle with salt and pepper and roast until soft (You can also cover it so that it doesn't get very dry). It makes the most wonderful smell.

Then move it all to a pot and blend until the mixture is smooth. It will be very thick, so add some cream and a bit of water and more salt or pepper to taste.
I served mine with grated cheese and a spoonful of  sour cream on top and with toasted bread.

Nice and filling and a quick warm meal to put into your tummy after a hard day.

(And the next post will be about what we did with the seeds :)  )


  1. Great color. I have made squash soup which was similar I think.

  2. I love pumpkin..anything. but what is runny cream?


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