This is a recipe for a Simple Pumpkin Cream Soup from sparkling Hokkaido pumpkin. There are literally hundreds of different pumpkin soup recipes that use one-of-a-kind varieties of fresh pumpkin or squash or even a canned model. Now, I am not saying that we've tried all of them, however consistent with our opinion, this recipe is exceptional and simplest. So, allow us to display you the way to make thick creamy pumpkin soup from scratch.

1 Tbsp Olive oil
1 Onion (medium)
2 cloves Garlic
50 oz Hokkaido pumpkin (without seeds and peel) 1.5kg
3 Potatoes (medium)
50 fl oz Veggie broth 1,5l
Salt (to taste)
Pepper (to taste)

Peel and chop the onion and garlic into small pieces. Peel and dice the potatoes.
Peel and chop the Hokkaido pumpkin. For easy reference watch our short video. In short, you need a sharp and large knife to first cut it half. Move slowly and cautiously, so that your knife won't slip. When ready, use a spoon to scoop out the seeds. Now, turn the pumpkin half upside down so that it firmly stays in one place and use a sharp knife to cut small and thin peels off the pumpkin.
Heat a saucepan on medium heat until the olive oil is shimmering. Add the chopped onion and garlic coat it with the oil and spread evenly. Stir occasionally (For WFPB diet - cook them in veggie broth)
Once the onion is tender but still white, pour the veggie broth onto it. Stir a couple of times.
Add diced pumpkin and potatoes. Cook them for approx. 20-30 minutes. The smaller the diced pumpkins/potatoes are the shorter the cooking time. Both have to be tender to be ready.
Use a hand blender and puree them thoroughly. Now add the salt and pepper to taste. Ready to serve it.
Recipe Notes
Optional garnish: non-dairy cream/pumpkin seeds/sunflower seeds or any other seed of your choice.