# Hokkaido Pumpkin Soup

Recipe by [Nadia Yilmaz](https://fridge.menu/en/u/nadiayilmaz)

A warming Hokkaido pumpkin soup with a hint of spice and ginger, finished with pumpkin seeds and apple.

Servings: 4 · Prep 15 min · Cook 30 min · Soups

Contains: milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Hokkaido Pumpkin Soup](https://image.fridge.menu/adaptations/98oq61w8/a076aa24083c1efcdfe67c8a6c92e0b1dc9d8d60da9eeebe36796af0d722e8a3.jpg)

## Ingredients

- 1 pcs [Hokkaido pumpkin](https://fridge.menu/en/i/pumpkin)
- 1 pcs [Onion](https://fridge.menu/en/i/onion) — roughly chopped
- 4 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- 2 pcs [Carrot](https://fridge.menu/en/i/carrot) — diced
- 4 pcs [Potato](https://fridge.menu/en/i/potato) — diced
- ½ tsp Red chilli — finely chopped
- ½ tsp [Cumin](https://fridge.menu/en/i/cumin) — ground
- 1 tsp [Ginger](https://fridge.menu/en/i/ginger) — finely grated
- 1 l [Stock](https://fridge.menu/en/i/stock)
- 150 ml [Double cream](https://fridge.menu/en/i/whipping-cream)
- 1 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- ½ pcs [Lemon](https://fridge.menu/en/i/lemon) — juiced
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground

### For the topping

- 100 ml [Pumpkin seeds](https://fridge.menu/en/i/pumpkin-seeds)
- 1 tsp [Butter](https://fridge.menu/en/i/butter)
- 100 ml [Greek yogurt](https://fridge.menu/en/i/greek-yogurt)
- 1 pcs [Apple](https://fridge.menu/en/i/apple) — finely diced
- 1 tbsp [Thyme](https://fridge.menu/en/i/thyme) — fresh leaves
- ½ tsp [Honey](https://fridge.menu/en/i/honey)
- ½ pcs [Lemon](https://fridge.menu/en/i/lemon) — juiced

## Steps

1. Wash and thoroughly scrub the Hokkaido pumpkin, cut it in half, scoop out the seeds and cut into large cubes with the skin on. (8 min)
2. Heat the oil in a pot and sauté the vegetables, chilli, cumin and ginger over medium heat for 1–2 minutes. (2 min)
3. Pour in the stock so it covers about 2/3 of the vegetables — a little less is better than more, as you can always add more if the soup turns out too thick.
4. Cover with a lid and simmer for about 15–18 minutes. (16 min)
5. Blend the soup until completely smooth and creamy, add the lemon juice and cream, blend again, and season with salt and pepper to taste. (3 min)
6. Toast the pumpkin seeds with butter in a pan over medium heat, stirring, until they start to pop. Remove from heat and sprinkle with salt. (4 min)
7. Dice the apple finely, mix the honey with lemon juice and combine with the apple. (2 min)
8. Garnish the soup with pumpkin seeds, thyme, diced apple, Greek yogurt and a little freshly ground pepper. (1 min)

Published 2026-10-09

https://fridge.menu/en/r/hokkaido-pumpkin-soup-98oq61w8

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