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Hokkaido pumpkin soup with bacon.

Hokkaido Pumpkin Soup with Bacon

A wonderful soup made with Japanese Hokkaido (red kuri) squash! It's warming and satisfying on cold fall or winter evenings—bright, tasty, thick, and seriously appetizing. A must for anyone who loves pumpkin dishes.

Pearl

Recipe author

Composition / ingredients

Servings:

Pumpkin (Hokkaido)

350

Bacon

125

Potatoes

350

Leek

100

Carrot

Garlic

Vegetable oil

Butter

Bay leaf

Fresh herbs

Salt

Allspice

Chicken broth

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 4 g

Fats 31 % 5 g

Carbohydrates 44 % 7 g

100 kcal

GI: 71 / 0 / 29

Cooking method

Cooking time: 20 min

Step 1:

Gather everything you'll need. Peel the carrot, potatoes, and garlic. Seed and peel the pumpkin, then cut it into small cubes, about 1/2 inch (1 cm).
Step 2:

Heat the vegetable oil in a heavy-bottomed pot and add the diced bacon. Fry, stirring, for about two to three minutes.
Step 3:

Slice the leek into thin rings and grate the carrot on the large holes of a grater (or cut it into thin sticks).
Step 4:

Add the leek and carrot to the fried bacon. Stir well and cook over medium heat for a couple of minutes.
Step 5:

Add the diced pumpkin to the pot and stir.
Step 6:

Add the butter to the vegetables, cover, and cook over medium heat for five minutes.
Step 7:

Cut the potatoes into small cubes about the same size as the pumpkin and add them to the pot.
Step 8:

Turn the heat to high and pour in the broth. Use more or less depending on how thick you want the soup; you can also use vegetable broth, meat broth, or just boiling water. Once it boils, lower the heat to medium, cover, and cook for about 10 minutes, until the potatoes are tender.
Step 9:

At the end, season with salt to taste—go easy, since the soup gets saltier from the bacon as it sits. Add the bay leaf, finely chopped or pressed garlic, and fresh herbs. Take the pot off the heat and let the soup rest a while. Sprinkle with allspice when serving, if you like. It's great with sour cream and croutons.

Hokkaido squash can be used all sorts of ways—it's wonderful in main dishes, porridges, salads, and soups. It's full of nutrients, minerals, and vitamins, with about five times more carotene than carrots. It also keeps for a long time at room temperature without losing any of its goodness. Enjoy!