Creamy Hokkaido Pumpkin Soup with Roasted Seeds and a Dash o

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

medium-sized Hokkaido pumpkin (about 800 g), deseeded and cut into pieces

onion, roughly chopped

cloves of garlic, chopped

vegetable broth

coconut milk or cream

olive oil

Salt and pepper to taste

pinch of nutmeg

pumpkin seeds, roasted

crème fraîche for serving

Fresh parsley for garnish (optional)

Directions

Creamy Hokkaido Pumpkin

Heat the olive oil in a large pot and sauté the chopped onion and garlic until translucent. Add the pumpkin pieces and briefly sauté them to develop a slight roasted flavor.

Add the vegetable broth and bring everything to a boil. Let the pumpkin simmer over medium heat for about 15-20 minutes until soft. Use an immersion blender or a stand blender to puree the soup until smooth.

Stir in the coconut milk or cream and season the soup with salt, pepper, and nutmeg. Let the soup briefly come to a boil again.

To serve, divide the soup into bowls, add a dollop of crème fraîche in the center, and sprinkle with roasted pumpkin seeds. Garnish with fresh parsley if desired.

Nutrition

• Calories: 280 kcal
• Total Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Cholesterol: 15 mg
• Sodium: 850 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 6 g
• Total Sugars: 7 g
• Protein: 5 g