Hokkaido Pumpkin Soup

This hokkaido pumpkin soup from Stefano Vicinoadio fits perfectly to a warm and cuddly autumn evening. Get comfy and enjoy!


  • 1 medium size Hokkaido
  • 500 g carrots fresh
  • 5 potatoes small
  • 10 onions small
  • 1 piece ginger fresh
  • 3 garlic cloves
  • ½ tube tomato paste
  • 1 red chili small
  • 1 handful carrot greens
  • ½ bunch parsley flat
  • 200 g apple puree
  • 250 ml apple juice
  • 1 l vegetable stock
  • canola oil
  • salt & pepper
  • flat parsley and balsamic vinegar for decoration


  • Wash the vegetables ( Hokkaido doesn't need to be peeled) and cut into cubes. Fry garlic in canola oil, then add chopped vegetables and fry together.

  • After 3-4 minutes add the tomato paste, fry and stirr well. Add apple juice, finely chopped ginger, apple puree and vegetable stock.

  • Add chopped parsley and carrot greens and let it simmer on a low heat for about 20 minutes.

  • Puree everything with a blender and add the soy cream.

  • Season the soup to taste with salt, pepper and chili and garnish with freshly chopped parsley, balsamic vinegar and serve with fresh bread.


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