RECIPE: Creamy Hokkaido pumpkin soup

Autumn has arrived, which means the season’s colourful vegetables are once again taking centre stage in our kitchens.

Seasonal vegetables are at the heart of our cooking every day, and we want to inspire you to do the same. That’s why we’ve put together this recipe for a creamy Hokkaido pumpkin soup, made to welcome autumn with open arms.

Enjoy it as it is, or add crispy bacon, warm chilli oil or crunchy bread croutons to make it extra delicious. The only limit is your imagination.

RECIPE: CREAMY HOKKAIDO PUMPKIN SOUP

Serves 4.

FROM OUR TREAT BAG

• 1 zittauer onions
• 2 cloves of garlic
• 1 Hokkaido pumpkin
• 3 potatoes
• 1 organic lemon
• 1 bunch of flat-leaf parsley
• 2-3 spring onions

FROM YOUR OWN KITCHEN

• 1 litre of water or chicken or vegetable stock
• 200 ml white wine (optional)
• 200-400 ml cream or milk
• Salt and pepper
• Herbs to taste, such as thyme and rosemary

METHOD

01 Rinse the Hokkaido pumpkin thoroughly. Cut it in half and remove the seeds. Save them for later.

02 Cut the Hokkaido pumpkin and potatoes into rough chunks. Finely chop the zittauer onions and garlic.

03 Sauté the vegetables in a little oil or butter in a saucepan for 4-5 minutes.

TIP! For even more flavour, toss the Hokkaido pumpkin, potatoes, zittauer onions and garlic with a little oil and roast at 200°C until the vegetables are tender and golden. Add the roasted vegetables to the saucepan, and continue from step 04.

04 Add the water or stock, white wine and herbs. Simmer until the pumpkin and potatoes are tender.

05 Blend the soup.

06 Add the milk or cream, and blend again until the soup is smooth and creamy.

07 Rinse the reserved pumpkin seeds, and toast them in a frying pan or in the oven until crisp. Roughly chop them, and sprinkle them over the soup with chopped parsley and finely sliced spring onion.

GET THE MOST FLAVOUR FROM YOUR SOUP

Season the soup with finely grated lemon zest, lemon juice, salt and pepper. Taste and adjust as needed. Missing some acidity? Add a little lemon. Missing depth? Add a splash more stock or a little soy sauce. Missing sweetness? Hokkaido pumpkin has plenty of natural sweetness, but a little honey can bring it out even more.

HAVE LEFTOVER SOUP?

The soup will keep in the fridge for up to 5 days. It also freezes well and tastes just as delicious when reheated.