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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash the vegetables thoroughly. Peel the potatoes and pumpkin, then cut them into large chunks. Finely chop the onion and garlic.
Heat the vegetable oil in a large saucepan over medium heat. Add the onion and garlic and gently sauté until softened and translucent.
Add the potatoes and pumpkin and cook for a few minutes, stirring occasionally.
Pour in enough water to cover the vegetables and bring to the boil.
Reduce the heat and simmer for about 20 minutes, or until the vegetables are tender. Remove the saucepan from the heat.
Blend until smooth and creamy. If the soup is too thick, add a little warm water and blend again until you reach your preferred consistency.
Add salt, freshly ground black pepper, and a pinch of nutmeg. Blend once more to combine.
Ladle the hot soup into individual bowls and top with roasted pumpkin seeds and a slice of artisan bread.
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Hokkaido pumpkin is perfect for soup because it becomes beautifully soft and creamy when cooked. Depending on the variety, the skin can also be edible, so check before peeling.
For a thicker, creamier texture, use a little less water. If your soup is too thick, simply add a little warm water until it reaches your preferred consistency.
Gently sauté the onions and garlic until soft and translucent to create a lovely flavor base for the soup. Keep the heat moderate so the garlic does not burn and turn bitter.
Save the pumpkin seeds. Wash and dry them well, then roast them with a little oil and salt for a crunchy topping.
Use up leftover bread by toasting it or turning it into homemade croutons.
Can I use a different type of pumpkin?
Yes, you can use other types of pumpkin or squash, but Hokkaido pumpkin is recommended for its creamy texture.
How can I store leftover soup?
Allow the soup to cool before transferring it to airtight containers. Keep it in the fridge for 3–4 days, or freeze individual portions.
Can I eat the pumpkin skin?
Depending on the variety, the skin can be edible. Check before peeling, and if suitable, you can cook it with the flesh.
How do I roast pumpkin seeds?
Wash and dry the seeds, then roast them with a little oil and salt for a crunchy topping.
What can I serve with pumpkin soup?
Serve with roasted pumpkin seeds and a slice of artisan bread for a complete meal.
👵🌿 Welcome to Grandma Sita's kitchen. Grandma Sita comes from Galicia, in north-west Spain, a land where food, family and tradition have always gone hand in hand. Inspired by grandmothers around the world, we celebrate traditional recipes, seasonal ingredients, local produce and the wisdom passed from one generation to the next. Here you'll find comforting dishes, forgotten flavours and recipes rooted in sustainability—because cooking with care is one of the best ways to look after ourselves and the planet. More than a recipe collection, this is a place to preserve culinary heritage, celebrate food culture and keep family traditions alive, one dish at a time. Cook slowly. Waste less. Share generously. 💚
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