Hokkaido Pumpkin Soup

Name: Hokkaido Pumpkin Soup
Total time: 1 h 15 min
Ingredients: ½ medium-sized Hokkaido squash; 3 large cloves of garlic; 2 pinches of salt; a pinch of freshly ground pepper; a pinch of sweet curry powder; a pinch of turmeric; ½ small onion; a handful of red lentils; Approx. 1 liter of vegetable broth base: 1 liter of boiling water + 1 tablespoon of Biogette or homemade “Vegeta”; 3 tablespoons of olive oil

(1)

Prep time: 1 h 15 min
Difficulty:
Number of ingredients: 10

You can make a wide variety of dishes with Hokkaido pumpkins, but in the fall—especially on a rainy day—I usually find myself craving (more or less classic, but slightly different every time) a rich, creamy soup that really warms me up and satisfies my craving for fall flavors.?

Rifuzl is a plastic-free store where you can use your own containers to buy local, healthy, organic food and zero-waste products. Shop without packaging!

Hokkaido Pumpkin Soup

Prep time: 1 h 15 min
Difficulty:
Number of ingredients: 10

Ingredients:

What do you need?:

½ medium-sized Hokkaido squash
3 large cloves of garlic
2 pinches of salt
a pinch of freshly ground pepper
a pinch of sweet curry powder
a pinch of turmeric
½ small onion
a handful of red lentils
Approx. 1 liter of vegetable broth base: 1 liter of boiling water + 1 tablespoon of Biogette or homemade “Vegeta”
3 tablespoons of olive oil

Preparation Instructions:

How do you go about it?:

1. Step First, cut the Hokkaido squash in half, remove all the seeds, and then cut one half into smaller, unpeeled pieces.🔪 Transfer them to a baking sheet, add garlic, and generously drizzle with oil and season. Roast for about half an hour at 180 °C, or until the edges are lightly browned.🤟🏻 While you wait for the pumpkin to finish caramelizing in the oven, sauté the onion in a little oil in a pot, add the red lentils, and after a couple of minutes, add the roasted Hokkaido pumpkin, then pour in the boiling broth and simmer for 15 minutes, allowing the flavors to blend nicely and the lentils to become completely tender. Blend with an immersion blender or in a blender, then add a little more water or broth until you reach the desired consistency. Taste and season with salt and pepper as needed.

2. Step If the soup is going to be the star of the meal, serve it with buckwheat porridge or buckwheat crisps, toasted pumpkin seeds, a drizzle of pumpkin seed oil, and maybe some chili.🥵

3. Step You can also simply blend roasted Hokkaido squash (if you roast it without any additions) to make 100% puree, which you can use as is or incorporate into risottos, desserts—cakes, pies, cookies, even smoothies. Or you can mix it into gnocchi—there are a million possibilities.💃🏼 An extra time-saving tip from Manca: Cut the pumpkin into smaller cubes, as this will save you both time and energy.💡

Organic Lemonade - Strawberry & Raspberry, Vipi, 330 ml

58,90 CZK

We recommend
Made in Slovenia
In stock

thinktura activated charcoal solid shampoo

Solid Shampoo with Activated Charcoal, Thinktura

329,90 CZK

In stock

Flaxseed Bread (Wheat), 550 g

70,90 CZK

Organic product
In stock

Organic Summer Insect Repellent - Chamomile, 50 mL

469,90 CZK

Have you checked out Rifuzl's YouTube channel yet?

Check out our YouTube channel

I'd like a free cleaning guide!

Enter your email address, and we'll send you a free quick guide to cleaning with baking soda and citric acid.

News

Recipes

News

Recipes

News

Latest News and Recipes

how to start using less packaging at home

A Life of Simplicity

Reading time: 5 minutes

Hokkaido Pumpkin Soup

Prep time: 1 h 15 min

Difficulty: 2

Number of ingredients: 10

Ingredients:

What do you need?

½ medium-sized Hokkaido squash
3 large cloves of garlic
2 pinches of salt
a pinch of freshly ground pepper
a pinch of sweet curry powder
a pinch of turmeric
½ small onion
a handful of red lentils
Approx. 1 liter of vegetable broth base: 1 liter of boiling water + 1 tablespoon of Biogette or homemade “Vegeta”
3 tablespoons of olive oil

Preparation Instructions:

How do you go about it?

	First, cut the Hokkaido squash in half, remove all the seeds, and then cut one half into smaller, unpeeled pieces.🔪 Transfer them to a baking sheet, add garlic, and generously drizzle with oil and season. Roast for about half an hour at 180 °C, or until the edges are lightly browned.🤟🏻 While you wait for the pumpkin to finish caramelizing in the oven, sauté the onion in a little oil in a pot, add the red lentils, and after a couple of minutes, add the roasted Hokkaido pumpkin, then pour in the boiling broth and simmer for 15 minutes, allowing the flavors to blend nicely and the lentils to become completely tender. Blend with an immersion blender or in a blender, then add a little more water or broth until you reach the desired consistency. Taste and season with salt and pepper as needed.
	If the soup is going to be the star of the meal, serve it with buckwheat porridge or buckwheat crisps, toasted pumpkin seeds, a drizzle of pumpkin seed oil, and maybe some chili.🥵
	You can also simply blend roasted Hokkaido squash (if you roast it without any additions) to make 100% puree, which you can use as is or incorporate into risottos, desserts—cakes, pies, cookies, even smoothies. Or you can mix it into gnocchi—there are a million possibilities.💃🏼 An extra time-saving tip from Manca: Cut the pumpkin into smaller cubes, as this will save you both time and energy.💡