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hokkaido pumpkin soup

There is a slight posibility that you don’t know what smooth is until you have tried this soup! This bright orange, delicious hokkaido pumpkin soup has tones that brings your mind to a vegan bouilabaise! 

cooks in

1 hour 15 minutes




4 persons



vitamin c

Powerful antioxidant! Helps iron absorption.


We need them for our well being and health.


These are very important for your gut flora!


  • 1 hokkaido pumpkin (ca 1 kg in weight when whole)
  • 2 yellow onions (or 3 small ones)
  • 2 sticks of celery or 1/3 fennel bulb
  • 4 cloves of garlic
  • 4 tbsp apple cider vineger
  • Oil for frying (we use rapeseed)
  • 5 dl Vegan cream
  • 5 dl Water
  • Salt
  • Black pepper


  1. Firstly, roughly chop the onion and slice garlic cloves.
  2.  Secondly, slice up the celery into fine slices.
  3.  Therafter, cut the pumpkin open and scoop out the seeds with a large spoon. Save the seeds for roasting if you’d like – they are super nutritious and delicious.
  4. Cut the pumpkin into 1-2 cm  slices and thereafter dice the pumpkin by cutting across the slices.
  5. Wow – all cutting is actually already done! Now comes the hot part!
  6. On a medium high heat warm a large pan for a few minutes. Once warm, pour in a few tbsp of oil and directly chuck in the veggies – all of them!
  7. Turn down the heat to medium/medium low and let the veggies sweat for approx. 10 minutes.
  8. Once the hokkaido pumpkin and veggies have been sweatting and the onion look a bit like glass, put in the vinegar and let it evaporate.
  9. Add in salt, pepper and cook for about one minute more.
  10. The pumpkin would be a bit broken up by now and the other veggies a bit glassy – now add the water and vegan cream.
  11. Bring the soup to a boil and let it boil on low heat under a lid until the pumpkin skin is really soft (and the meat of the hokkaido is more or less broken down.
  12. Take it off the heat and mix the lovely vegan soup, either in a mixer or with a hand blender until the soup is smoooooth.
  13. Finally, serve up as is or with some vegan fraiche and some dill as garnish – yummy!
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