Pumpkin soup
Hokkaido with the skin on, ginger and a dollop of cream — velvety in half an hour.
- Time
- 35 min
- Effort:
- easy
- Season
- autumn, winter
- vegetarian
- light
- batch-cook
- freezes well
- one pot
- quick
Ingredients for 4 portions
1Hokkaido pumpkin · about 1 kg
1onions
20 gginger
2carrots
1 lvegetable stock (instant)
100 mlcream
2 tbspbutter
1oranges · juice
to tastenutmeg
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Milk (incl. lactose)
- Celery
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 265 kcal |
|---|---|
| Protein | 6.7 g |
| Fat | 14 g |
| Carbohydrates | 25.6 g |
| of which sugar | 23.1 g |
| Fibre | 4.7 g |
| Salt | 1.8 g |
Not counted because listed without a quantity: nutmeg, salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Wash the Hokkaido, remove the seeds and dice with the skin on — it softens and colours the soup.
- 2
Sweat the onion and ginger in butter, add the pumpkin and carrots, pour in the stock.
- 3
Simmer for 20 minutes until everything is soft, then blend smooth.
- 4
Stir in the cream and orange juice, season with salt, pepper and nutmeg.
