Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Remove the pumpkin seeds and stringy centre and peel it. Peel the potato, carrot and onion and cut them, along with the pumpkin, into roughly 3 cm pieces.
- Cook everything in a pan with 1.2 L of water seasoned with the salt, about 20 minutes over medium heat, until the potatoes and pumpkin are tender when pierced with a fork.
- Blend to a smooth soup with a stick blender, until no pieces remain.
- Season with the pepper and stir in the olive oil for shine.
- Serve piping hot, adjusting the thickness with a little boiling water if needed.
Shopping tip
Hokkaido pumpkin does not need to be peeled. A few toasted pumpkin seeds on top add crunch.
Where it fits in your week
Quick enough for a weeknight.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.