20/10/2026
𝗛𝗼𝗸𝗸𝗮𝗶𝗱𝗼 𝗣𝘂𝗺𝗽𝗸𝗶𝗻 𝗦𝗼𝘂𝗽 𝗮𝗻𝗱 𝗦𝘁𝘂𝗳𝗳𝗲𝗱 𝗦𝗾𝘂𝗮𝘀𝗵
The Hokkaido pumpkin, also known as Red Kuri or Potimarron, is a small variety of pumpkin native to the Japanese island of Hokkaido. It has become popular in Europe and can be found in many stores at this time of year.
On a recent trip to Vienna, I had Hokkaido pumpkin soup, and I’m hooked! It was smooth, with a little spice. It tasted like curry, but the waiter said it was chili. My friend and I wondered if something had been lost in translation because it really did taste like curry.
A quick Google search will turn up all kinds of variations on this soup. This is my version, and yes, I used curry.
Pictured: Hokkaido pumpkin soup and baked stuffed squash filled with sautéed bacon, walnuts, shallots, and maple syrup.
𝗛𝗼𝗸𝗸𝗮𝗶𝗱𝗼 𝗣𝘂𝗺𝗽𝗸𝗶𝗻 𝗦𝗼𝘂𝗽
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
• ½ medium Hokkaido pumpkin
• 3 large garlic cloves, chopped
• 3 shallots or 1 yellow onion, chopped
• 1 teaspoon sweet curry powder to start, then more to taste
• Chicken or vegetable broth, just enough to cover the squash or a little less
• 3 tablespoons extra virgin olive oil
• 1 tablespoon butter (optional)
• A little cream, if desired
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬
• Bake the squash until tender. Baking gives it a richer flavor, but you can skip this step, peel and cube the squash, and add it directly to the soup pot.
• While the squash is baking, sauté the shallots and garlic in the olive oil until translucent.
• Scoop the cooked squash out of its skin and add it to the shallots and garlic.
• Add the broth and simmer until everything is soft.
• Blend until very smooth. If you use a countertop blender, hold the lid down securely. Hot ingredients expand in a blender, and that lid will come flying off. Been there, done that! (If you don't have an immersion blender, I highly recommend getting one. They're a game changer in the kitchen. It can sometimes take a little longer to get everything silky smooth, but it's worth the extra time.)
• Taste and adjust the seasoning. Add a little cream and the butter, if desired, for an extra silky finish.
• Garnish with roasted seeds. (I actually don't like those and won't use them again.)
𝐒𝐭𝐮𝐟𝐟𝐞𝐝 𝐇𝐨𝐤𝐤𝐚𝐢𝐝𝐨 𝐒𝐪𝐮𝐚𝐬𝐡
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
• ½ Hokkaido pumpkin
• Bacon cut in ½ in pieces, chopped
Walnuts, chopped Shallots, A little maple syrup (or brown sugar)
• 1 tbs extra virgin olive oil
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬
• Scoop the seeds out of half a squash.
• Sauté the walnuts, shallots, and bacon in the olive oil. When the bacon is crisp, add a little maple syrup. Brown sugar works, too.
• Fill the squash with the mixture and bake at 180°C to 200°C (350°F to 400°F) for 20 to 30 minutes.
I use my countertop air fryer/convection oven, and it takes about 15 to 20 minutes.
𝐄𝐧𝐣𝐨𝐲 𝐰𝐢𝐭𝐡 𝐰𝐚𝐫𝐦 𝐜𝐫𝐮𝐧𝐜𝐡𝐲 𝐛𝐫𝐞𝐚𝐝!
