HOKKAIDO PUMPKIN SOUP

It's autumn and the pumpkin season has started! Who doesn't like a warm soup in the colder part of the year.:) That's why I am sharing a delicious, easy and creamy recipe for Hokkaido pumpkin soup. The flavour is amazing! Expect more autumn-themed recipes in the following weeks. I am so excited!

Hokkaido pumpkin is also known as Red Kuri Squash. It is rich in vitamins A, B and C, Calcium, Phosphorus, Potassium and Beta-Carotene.

Recipe

Ingredients:

▫️half of hokkaido pumpkin

▫️2 chopped onions

▫️3 garlic cloves

▫️1 litre of water

▫️2 tsp of salt

▫️pepper

▫️0,5 tsp of ground nutmeg

▫️5 tbsp of olive oil

▫️1 tbsp of nutritional yeast

▫️1 tbsp of soy sauce

▫️2 tbsp of coconut sour cream

▫️1 tbsp of vegan butter

Method:

👉🏼Chop the onions and garlic, peel the pumpkin and cut it into smaller pieces.

👉🏼Sauté the onions on olive oil and add 1 tsp of salt. When onions turn golden, add the garlic and pumpkin. Mix well and pour in 1 litre of water. Cook over medium heat until the pumpkin becomes soft, for about 20 minutes.

👉🏼When the pumpkin is cooked blend the soup. Add a pinch of pepper and 1 tbsp salt, nutmeg, yeast flakes, soy sauce, coconut sour cream and vegan butter.

👉🏼When the soup starts to boil, continue to cook on low heat for another 10 minutes. If necessary, add salt, pepper and nutmeg.