Baked Hokkaido Soup


Luka and leon (@lukainleonkuhata) prepared a recipe for baked Hokkaido soup for us and words cannot describe how good it is. Hokkaido pumpkins are full of fiber and rich in potassium and vitamin A, so this soup will definitely suit you well in the coming autumn days.

To prepare the soup, you need:

2 small Hokkaido pumpkins (you can also use one larger one)
2 small onions
1 head of garlic
Spices to taste
Olive oil
Mince the garlic
Peanuts without added oil and salt

Pumpkin seeds


Wash the Hokkaido pumpkin well, because it is baked with the skin on, and mix the skin as well.

Cut the washed pumpkin, peel the onion and the head of garlic and cut a little at the top. Bake the pumpkin, onion and garlic on foil or baking paper. Drizzle everything with olive oil, salt to taste and sprinkle with basil and parsley.

Bake in a heated oven at 180° for approx. 15 minutes covered with aluminum foil, then uncover and bake for another 10 minutes. Pour the roasted vegetables into the pot, except for the garlic peel.

Blend the vegetables with a stick mixer, add 3 to 4 tablespoons of oatmeal and, while mixing or pureeing, add 1 dcl of warm water. Add enough water to get the desired consistency.

Now add some salt, minced garlic, nutmeg, turmeric and basil. Everything to your taste. Put the soup on the fire a little longer to warm it up.

When serving, you can add a couple of drops of sweet or sour cream and unsalted peanuts and/or pumpkin.