Hokkaido Pumpkin & Ginger Soup with Broccoli

hokkaido pumpkin and ginger soup served with broccoli and pumpkin seeds

With the weather getting wetter and colder my body is crying out for warm soups. One of my favourites from autumn until spring is this hokkaido pumpkin & ginger soup with broccoli. It’s so simple and with only a handful of ingredients, yet so delicious and satisfying.

And whenever I feel just soup isn’t going to satisfy my hungry soul, I simply serve it with this 10 minute flatbread or add some pasta to the hokkaido pumpkin & ginger soup. I actually really love pasta in this soup!

Let’s look at the many health benefits of this little gem of a hokkaido pumpkin & ginger soup.

hokkaido pumpkin and ginger soup served with broccoli and pumpkin seeds

Health benefits of this delicious pumpkin & ginger soup

Health benefits of hokkaido pumpkin

The nutritional value of the hokkaido pumpkin is quite impressive. With its nutty flavour, Hokkaido is rich in taste as well as in nutrients such as calcium and magnesium and vitamins such as A, C and E. Despite all the richness, hokkaidos are low in calories and fats. And the best part: You don’t have to peel the skin off so they are really easy to prepare. They say, hokkaidos have healing powers. Since it is one of my favourite vegetables in the colder seasons, I chose to believe in that 🙂

Health benefits of ginger

Ginger is a root of which it is said to be one of the few superfoods that are actually worthy of that term. And guess what, yes I do believe in that. Only a thumb-sized piece of that powerful root adds a gentle spiciness to the pumpkin soup as well as a lot of goodness in terms of health. Ginger is full of vitamin C. It seems to have inflammatory and antioxidant effects, helps with digestion issues and can improve the blood sugar level. I’d say it is a definite yes to ginger!

Health benefits of broccoli

Broccoli is another little health wonder. As I probably mentioned at some point before, I prefer eating the whole thing – the florets and the stem. While there seems to be more vitamin A in the florets, the stem apparently has more of everything else – such as calcium, iron and vitamin C. And it is full of antioxidants which prevent or slow damage to cells. All reason enough for me to go for the whole thing rather than wasting precious food. And besides all the goodness broccoli provides us with, I just love the colourful look it adds to the soup.

Health benefits of pumpkin seeds

Pumpkin seeds are a wonderful source of antioxidants and loaded with magnesium. They are a perfect addition to this hokkaido pumpkin & ginger soup so I’d strongly recommend to get some. 

To summarise all this: The hokkaido pumpkin & ginger soup with broccoli and pumpkin seeds is full of little wonders for your health as well as for your taste buds.

hokkaido pumpkin and ginger soup served with broccoli and pumpkin seeds

Bon Appetit!

Hokkaido Pumpkin & Ginger Soup with Broccoli

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 1 medium-sized pumpkin I use hokkaido with the skin on
  • 1 medium-sized red onion diced
  • 1 thumb-sized ginger finely chopped
  • 2 cloves garlic optional
  • 1 small to medium-sized broccoli I use florets and stem
  • 4 tbsp pumpkin seeds to serve
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 1/3 tsp ground pepper

Instructions

  1. Heat a tablespoon of cooking oil in a pot.

  2. Add the diced onion and cook for about 5 minutes.

  3. Add the ginger and cook for another 3 minutes.

  4. Add the hokkaido pumpkin and stir briefly.

  5. Add water with vegetable stock until the pumpkin is covered.

  6. Cook for about 15 minutes until the pumpkin is soft.

  7. In the meantime fry or steam the broccoli to your liking.

  8. Drain but keep the water and pour it back slowly while blending the pumpkin in the pot.

  9. Blend until the soup is smooth and has the texture of your liking.

  10. Serve with pumpkin seeds.

Recipe Notes

I personally try to use as little salt as possible so you might find my suggested amount too blunt, as in not salty enough. So please adjust your preferred saltiness as you please 🙂

Enjoy!

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Hokkaido Pumpkin & Ginger Soup with Broccoli
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