The weather in Germany changed all of a sudden. We went from wearing summer clothes directly to cool, rainy days. Honestly I didn’t expect to start eating hot soups in September, but the weather is just so inviting. And not only. The markets and grocery stores are packed with hokkaido pumpkins. I couldn’t help but buy two and bring them home.
If I think back it’s just unbelievable that I started eating this delicious and so healthy vegetable only about one year ago! It has never really been part of what my mom cooked back home, nor it’s really big in Italy. So last year when I ‘discovered’ it, I ate insane amounts of pumpkins during the long and cold winter. I enjoyed experimenting a little by serving it in different ways. I like the light taste of olive oil and the parsley. The roasted bacon probably adds the most intense flavor to the soup. When my brother’s girlfriend brought me a big jar filled with pumpkin seeds, all cleaned, peeled and dried herself, from that very moment on they became a main ingredient of this delicious soup.
I have replaced the hokkaido with a big pumpkin a couple of times, and the outcome was as delicious. Nevertheless I prefer hokkaidos with their even sweeter flavor. You can use the same recipes for either one or the other. It’s fast and easy to make, and a perfect companion on autumn and winter days! Enjoy!
1 hokkaido pumpkin
1 full tsp of herb butter
1 tbsp of olive oil
1 small shallot
a pinch of salt
1 tbsp of chopped parsley
1 tsp of vegetable bouillon (powder)
water (as needed)
roasted chopped bacon / roasted pumpkin seeds / sour cream or crème fraîche
* * * * *
Wash the pumpkin, remove the seeds and cut it into small pieces (leave the skin on if it’s an organic pumpkin, otherwise I recommend peeling it first). Add the olive oil and herb butter into a pot and stir at medium heat with the chopped shallot for about 2min.
Stir in the pumpkin for 1 or 2min and then add (hot) water and the bouillon powder. I usually use enough water to cover the pumpkin pieces. Depending on how creamy or liquid you want it to be you can always add more water later on, or even while blending it.
Add salt and parsley, cover the pot with a lid and let it simmer for about 15-20min. In the meantime – depending on what you decided to serve the soup with – you can start roasting in a pan the chopped bacon and/or in a separate pan the pumpkin seeds.
As soon as the pumpkin is soft and tender that it can easily be mashed with a fork, remove the pot from the stove. Let it cool off a little and then pour it into a blender until you get a creamy soup. Add more water if necessary.
Serve the soup with the roasted bacon, the roasted seeds and/or with sour cream or crème fraîche and sprinkle some chopped parsley on top.
Prep Time: 35-40min