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.
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.
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.