Vegan hokkaido pumpkin soup

If you haven’t yet tried hokkaido soup or just hokkaido pumpkin in general, you are really missing out! These fellas are packed with vitamins like vitamin A, B and C, calcium and magnesium etc. and they are in season now and will be for the next few months.

Hokkaido pumpkins have multiple uses but when used as the main ingredient in soup, they turn the soup thick and creamy without having to add heavy cream, sour cream or anything else. I do, however, like to top it off with a little coconut milk or coconut cream, but that’s mainly for decorative purposes. My kids don’t like their food too spicy so I stick with chilli on the side, but if you prefer, you can cook the soup with a small cut-up chilli pepper or 1-2 tsp of chili powder. The result is great!

Here’s my version of the soup – simple, nutritious, limited ingredients and great if you’re on a budget!


(Enough for 2 dinners for 4 people)

1 hokkaido pumpkin

3 cloves of garlic

1 large onion or 2 small

2 tbdp of olive oil

1 tbsp of bouillon powder or 1-2 cubes

Salt and pepper to taste

Water to cover

Toppings: Chilli flakes, chopped parsley and coconut milk


Start by cutting the pumpkin. It’s a little hard and you need a good knife. But cut it in half, remove the seeds and cut off the peel. Then cut it into small chunks.

Chop the onion and garlic cloves. Add everything to a large pot coated with olive oil. Fry the veggies for a few minutes on high and pour water in the pot. Just enough to almost cover the veggies. Add the bouillon and stir. Let it simmer on low with the lid on for about 20 minutes or untill the pumpkin is soft.

Then blend the soup and add salt and pepper.


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