This Hokkaido pumpkin and potato soup is a wonderfully warming one pot winter dish. Combining nutty roasted pumpkin with creamy potato yields a velvety and hearty soup with lots of flavor, perfectly suited as a main dish.
Instead of relying on store-bought vegetable stock, the base of this soup is a mirepoix — a standard soup base created using onions, carrots, and celery which form a rich vegetable stock when cooked on low heat with water for an extended amount of time.
We prepared this soup with a Hokkaido pumpkin, because we have found it to be one of the more flavorful pumpkins we’ve tried — robust enough not to be overwhelmed by the taste of the potatoes. However, with the large variety of pumpkins available at markets, feel free to try out another kind in it’s place, if you prefer.
The only specialized equipment needed is an immersion blender, and I would recommend purchasing one in any case due to its usefulness in the kitchen.
Creamy Hokkaido Pumpkin and Potato Soup
- 3 tablespoons olive oil, plus more to brush Hokkaido before baking
- 3 onions
- 2 carrots
- 2 stalks celery
- 3 garlic cloves
- 100 ml (1/3 cup) dry white wine
- 6 cups water
- 4 bay leaves
- 1 bunch fresh parsely
- 1 bunch fresh thyme
- 1 Hokkaido pumpkin
- 300g (11 oz) potatoes
- soy cream
- roasted pumpkin seeds
- Heat oven to 200°C (400°F).
- Peel and finely dice the onions, carrots, and celery. Add them to your dutch oven and saute over low heat along with olive oil. Cover the pot for 7 minutes to let the vegetables sweat. Then, continue to sauté and stir the vegetables uncovered for another 5 minutes, or until they begin to brown. Next, peel and crush the garlic cloves with the flat side of a big, broad knife. Add them to the dutch oven along with the thyme, parsley, and bay leaves and continue to stir for another 30 seconds. Then deglaze the pot with white wine and stir the mixture for 2 minutes. Now add 6 cups of water along with 2 teaspoons of salt to the dutch oven. Cover and raise heat to high. Once boiling, turn down the heat and simmer the stock for 45 minutes.
- While the stock simmers, prepare the pumpkin. Slice the Hokkaido in half and scrape out the pumpkin guts with a big spoon. Then slice the pumpkin into 6 slices and brush each one with olive oil on both sides. Place the slices on a lined baking sheet and season with salt and pepper. Then bake for 20 minutes, or until you can stick a fork into the flesh with no resistance.
- Now peel and quarter the potatoes. Once the stock has simmered for 45 minutes, remove the herb stems and bay leaves from the stock and add in the potatoes. Cover the pot and let simmer for about another 15 minutes, or until you can pierce the potatoes with a fork without resistance.
- Once the pumpkin is finished baking, remove the baking tray from the oven and scoop the pumpkin flesh into the dutch oven with a big spoon. Then discard the skins.
- Once the potatoes are finished cooking, get out your immersion blender and blend the soup until smooth. Alternatively, you can pour the soup into a regular blender and blend the soup in batches, returning the soup to the dutch oven as you go.
- Taste the soup and adjust the seasoning to your taste. You may also want to add another cup of water if it’s too thick. Finally top with vegan cream and roasted pumpkin seeds, if desired, and serve.