Creamy Roasted Pumpkin Soup

Creamy Hokkaido Soup Recipe

The pumpkin season is here and with it one of my favorite soups – creamy roasted pumpkin Hokkaido soup. You have to cook this recipe at least twice during the pumpkin season. I mean you don’t really have to, but if you try this delicious recipe, it will definitely not be the last time.

It’s the best pumpkin soup ever! At least that’s what my girlfriend says. Maybe she just said that out of politeness. But I can say for myself that this pumpkin soup is really fantastic.


How to make the best pumpkin soup

As with most soups, the process is simple. The trick is to let the pumpkin roast gently in the oven, which deepens the amazing flavor of Hokkaido pumpkin. Of course, the creamy pumpkin soup can also be prepared in the oven without pre-baking. I used to do it that way too.

But! From now on, always roast the pumpkin, as the taste really stands out. Preheat the oven to 375 °F (or 190 degrees Celsius). Cut Hokkaido in half or in quarters (depending on how big the pumpkin is). Remove the seeds from the center that you will save for later. Place the halves or quarters on a baking sheet lined with parchment paper.

Pouring Oil over Hokkaido

Brush the Hokkaido pieces with olive oil and season with salt and black pepper. Place two cloves of garlic and a sprig of fresh rosemary on each piece. If you don’t have fresh rosemary, you can use a dried one too.


As a bonus homemade pumpkin seeds …

Another great advantage of pre-baking the pumpkin? Pumpkin seeds, of course! Don’t throw them away. It’s an amazing snack. When you’ve scooped out the seeds, separate them from the fibers and let them soak in water for a couple of minutes.

Then dry them well and place them on a baking sheet next to your pumpkin. Sprinkle with salt and drizzle with olive oil.

After that, put the baking sheet in a  preheated oven for about 45 minutes. You can mix the pumpkin seeds after about 7 minutes and take them out of the oven after 15 minutes. By this point, they should be pretty golden and crispy. Let Hokkaido bake for another half hour.

The next steps are also very simple. When your pumpkin is roasted and gently cooled, scoop out the flesh and place in a pot in which the onions and carrots have already been sautéed. Add roasted garlic that has been baked along with Hokkaido.


Creamy Roasted Pumpkin Soup with Croutons

A clear choice for me. Not everyone likes croutons in their soup. But I love them and use them in almost every creamy soup.

You can make croutons in many interesting and tasty ways. This creamy cauliflower soup goes well with “sausage croutons”, for example. In the case of creamy roasted Hokkaido soup, however, basic croutons are the way to go.

As always, you need bread that is at least one day old. Fresh bread is not suitable for croutons. Cut the bread into smaller cubes. Heat olive oil in a pan, add sliced bread, and sprinkle with salt and black pepper.

If there appears to be little oil in the pan, drizzle with extra oil and stir. Bake for a few minutes on each side until golden brown. Be careful not to burn them.

Pumpkin Soup with Croutons


Finally, all you have to do is mix the soup and add cinnamon and nutmeg to taste. I also recommend cayenne pepper, which adds a nice kick and combines all of the fantastic flavors. Add the cream and cook for at least another five minutes.


Tips for the best creamy Hokkaido soup:

  • Make sure the soup is salty enough. You can adjust the saltiness at the end of cooking.
  • If the vegetarian or vegan variant is not so important to you, you can also use chicken broth.
  • Coconut cream is also suitable instead of normal cream.
  • Don’t forget the nutmeg. If possible, preferably fresh.
  • Creamy roasted pumpkin soup can be served and garnished with pumpkin oil.
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Hokkaido Soup Recipe

Creamy Roasted Pumpkin Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Cook Homey
  • Total Time: 1 hour 10 minutes
  • Yield: 7 servings 1x
  • Diet: Vegetarian


The pumpkin season brings many tasty recipes. One of them is a creamy roasted Hokkaido pumkin soup that will surprise you again and again with its amazing taste. So simple yet so delicious!


Units Scale
  • 1 Hokkaido pumpkin, approx. 1 kg
  • 3 tbsp olive oil
  • 1 large yellow onion
  • 1 carrot
  • 5 cloves of garlic
  • 2 potatoes
  • 1 to 1.5 L vegetable broth
  • 100 ml cream (or coconut cream)
  • 1/4 fresh nutmeg
  • 1/2 tsp cinnamon
  • 1 cup of fresh parsley
  • A pinch of cayenne pepper
  • Salt and black pepper to taste
  • A quarter of rustic bread for croutons


  1. First, prepare and bake the pumpkin. Preheat the oven to 190 ° C. Cut the Hokkaido in half, scoop out the seeds and place in water.
  2. Season the pumpkin with salt and pepper and drizzle with olive oil. Add 5 cloves of garlic and fresh (or dried) rosemary.
  3. Then place them in the preheated oven together with the cleaned, dried, and salted seeds for about 40 minutes, or until the pumpkin is soft. After about 15 minutes, remove the toasted pumpkin seeds.
  4. When the pumpkin is roasted and cooled, heat the olive oil (or butter) in a pot and add the chopped onion and carrot. After a few minutes, add the roasted pumpkin and garlic. Season with salt and pepper.
  5. Add the sliced potatoes, pour in the broth and mix well. Reduce heat and let it simmer for at least 20 minutes. Then blend the soup with an immersion blender.
  6. In the meantime, prepare the croutons. Cut older bread into cubes, season with salt and pepper. Drizzle with olive oil and toast in a pan until lightly golden brown.
  7. Season the creamy roasted Hokkaido pumpkin soup with fresh nutmeg, cinnamon, and a pinch of cayenne pepper. Add cream and cook for about 5 minutes.
  8. Taste if no more salt is needed. Serve with prepared croutons, extra cream, roasted pumpkin seeds and fresh parsley.


When carrots are added, roasted pumpkin soup gets a delicate and tasty sweetness.

If you don’t like croutons, feel free to omit them from the recipe.

  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Category: Soups
  • Cuisine: American


  • Serving Size: 7 servings , Amount per serving:
  • Calories: 163
  • Sugar: 4.5g
  • Sodium: 480mg
  • Fat: 6.1g
  • Saturated Fat: 1.6g
  • Carbohydrates: 23.7g
  • Fiber: 3.3g
  • Protein: 6g
  • Cholesterol: 2mg

2 Responses

  1. Yummy, it looks incredible! Pumpkin season is finally coming 😍 Please more recipes with pumpkin!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Hello there!

Cook Homey Logo

I’m Juraj and I come from Slovakia. It’s a small country in the heart of Europe. I believe you all love food and cooking as much as I do. On this blog you will find a variety of recipes that you can easily and joyfully prepare at home.

Keep in touch!

Don’t miss a new recipe.

Popular Recipes

Read about

Bring more fun to your kitchen!

Have the latest recipes and ideas
delivered right to your inbox.