Hokkaido pumpkin soup with ginger and turmeric

Name: Hokkaido pumpkin soup with ginger and turmeric
Yield: 4
Ingredients: 1 Hokkaido pumpkin; 1 sweet yellow onion; 2 cloves garlic; 3 cm fresh ginger; 2 cm fresh turmeric; 1 sprig rosemary; 1 l vegetable stock; 1 tbsp honey; 2 tbsp olive oil; salt and pepper

A velvety autumn soup with roasted pumpkin, fresh ginger and turmeric — straight from our field.

3 October 2026

Servings

50 min

Total time

easy

Difficulty

Ingredients

1Hokkaido pumpkin (approx. 1 kg, skin on)
1sweet yellow onion
2 clovesgarlic
3 cmfresh ginger (peeled)
2 cmfresh turmeric (or 1 tsp dried)
1 sprigrosemary
1 lvegetable stock
1 tbsphoney (to finish)
2 tbspolive oil
salt and pepper (to taste)

Method

1
Roast the pumpkin
Preheat the oven to 200 °C. Cut the pumpkin into wedges, scoop out the seeds and roast for 25 minutes with olive oil, salt and rosemary.
2
Sweat the aromatics
Gently sweat the chopped onion, garlic, ginger and turmeric in a soup pot for 5 minutes.
3
Simmer and blend
Add the roasted pumpkin (skin and all) and the stock. Simmer for 10 minutes, then blend until smooth.
4
Finish
Season with salt and pepper and serve with a drizzle of honey and olive oil.

Tip: Roast the pumpkin seeds alongside for a crunchy topping.

The first Hokkaido pumpkins are in. Roasted in the oven they take on a deep, nutty flavour that pairs perfectly with the warmth of fresh ginger and turmeric from our greenhouse.

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