Tuesday, October 23, 2012

From my kitchen: Hokkaido soup

Until recently, pumpkins definitely weren't part of my fall traditions. Truth be told, I literally hated the very first pumpkin soup I tasted (and the fact that I was the one who made it definitely didn't help). To my defense, at the time I was working as an au pair in France, and the father of the family was a huge proponent of healthy cooking. And by healthy he meant no salt, no butter, and very often, no taste. Since I was the one making food for kids, I was bound to follow his general instruction. So, my very first pumpkin soup was made with olive oil, pure water, low-fat cream and no salt. And that, my friends, is a recipe for disaster! Even those poor kids refused to eat it, and I certainly couldn't blame them.

I think I've come a long way since (at least when it comes to cooking), and when I stumbled upon a gorgeous Hokkaido pumpkin at my local farmers market, I decided to give the pumpkin soup another shot. I swapped olive oil for delicious farmers butter, low-fat cream for regular one, clear water for rich bouillon and I added a pinch of herb salt. And voila! A scrumptious fall soup was born, and has since become one of my favorite dishes, to the point where I make it at least once a week and even bring it to my office for lunch.

Do you have your own favorite fall dish? Have you ever had a similar hate/love relationship with any special ingredient? I would love to know!

Hokkaido soup

You'll need:

* 1 Hokkaido pumpkin
* 3-4 onions
* 4 garlic cloves
* 20g butter
* 900ml chicken broth (you can also use vegetable one)
* 200ml cream (I prefer the whipping one to cooking cream, because it's thicker and creamier)
* herb salt

1. Peel the onions and garlic. Chop them into small pieces.
2. In a large pot, melt the butter and throw in the onions and garlic. Roast until they are slightly glassy.
3. In the meantime, wash the Hokkaido pumpkin thoroughly (no need to peel it). and cut it into cubes. Reserve the seeds for later. Add the cubes to the pot with onions and garlic.
4. Roast for 5-10 minutes, then add the boiling bouillon. Cook on low heat for 30 minutes.
5. Use the submersible blender to liquidize the soup.
6. Add the cream and bring to the boil one more time. 
7. In a frying pan, roast the pumpkin seeds until they're golden.
8. Serve the soup with a dollop of sour cream and a few roasted pumpkin seeds.


  1. This sounds and looks delicious and it sounds much more right to me than the first recipe you had to do as an au pair :)
    One more of your recipes that I have to try to prepare myself too :)


  2. Looks good. I've never tried to make it but I might this fall. Thanks for the recipe!


  3. Pumpkin recipes always seem to go along with fall. I'm a little ambivalent about pumpkin. I tend to prefer it more in sweet recipes rather than savory but I'm starting to warm up to it in savory dishes. This soup looks delicious and nourishing. Thanks for sharing your recipe Ivana!

    Hope your week is off to a lovely start!
    Rowena @ rolala loves
    Enter my Blogiversary Giveaway!

  4. I'm so glad you gave it another try Ivana. I've had foods in the past that have turned me against things. HAHAHA This looks delicious! I've never had pumpkin soup. I love soups. My mom makes a really hearty vegetable soup that I love.

  5. I've never really been a fan of pumpkin soup either but this one looks incredible! I'm definitely going to have to try it. :)

  6. Yummy! I feel bad for those poor children for no salt nor butter. Your pumpkin looks so tasty. I've never had pumpkin or squash soup but I've been tempted this season. My love/hate relationship is asparagus.

  7. Looks amaze-balls! Can't wait to try it!
    xo Rach

  8. Pumpkins and me dont get along so I dont think this soup is me but it does look pretty :)

  9. looks delicious! now I'm hungry...maybe I'll go buy some pumpkin later :)


  10. I love pumpkin soup; one of the best flavours ever.


  11. Lovely post!! Your blog is so amazing!
    I'm thinking, if you want, we can follow each other! It would be great!!!



  12. nice blog!
    stop by anytime :)
    xoxo Sienna

  13. It looks really good! But yeah, I definitely think it would need some salt!

  14. Hi Ivana, this looks incredibly delicious, I ma a fan of pumpkin soup and its the perfect thing to warm up a cold day. Would you believe its spring here but its still 14 degrees!

  15. fatálne ti tam chýba zázvor. určite vyskúšaj :)
    +vymeniť smotanu za kokosové mlieko je tiež super :)

  16. Looks delicious- and good for you for trying again! :)

  17. This sounds so good. Pumpkin and garlic...never thought of them together before.



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