Recipe: Simple Creamy Roasted Hokkaido Pumpkin Soup

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Perfect for every meal!
It's well and truly Fall in Sweden, and nothing screams for the coming of October more than a warming bowl of pumpkin soup. Hokkaido Pumpkin or Red Kuri Squash is in season - most typically harvested during the last week of September and first weeks of October - and has a delicious mild flavour. 

INGREDIENTS:
  • 1 Hokkaido pumpkin (~ 1-2 kg, I usually average out at 1.5kg)
  • 1 onion
  • 2 gloves garlic 
  • 500 ml vegetable soup stock (hot) 
  • 250 ml Oatly cream (or another vegan substitute) 
  • Salt (to taste)
  • Chilli flakes (to taste) 
  • Olive oil 
METHOD:
  1. Preheat oven to 220 C. 
  2. Wash and cut pumpkin into chunks. Remove the seeds, but make sure to leave the skin on the pumpkin. 
  3. Wash and cut onion; wash and peel garlic cloves. Coat pumpkin, onion and garlic in a thin layer of olive oil and salt. Place on baking paper and roast until soft, between 30-40 mins. 
  4. Place roasted vegetables into a soup pot, add stock and blend. Add cream and blend again. 
  5. Add salt and chilli flakes to taste, serve hot. 
Delicious Hokkaido Pumpkin!

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