How to make Hokkaido pumpkin soup in autumn itself ?

To replicate the Hokkaido pumpkin soup recipe, cut the Hokkaido pumpkin in half and remove the seeds with a spoon. Then cut the pumpkin into rough pieces. The great thing about Hokkaido pumpkins is that the peel is edible and doesn't need to be removed - it softens during cooking and is an additional source of nutrients.

Next, peel and finely chop the onions and garlic cloves. Also peel the carrots and cut them into small pieces.

Heat the olive oil in a large pot and sauté the onions, garlic and carrots. I recommend frying the onions for about 5 minutes until they are translucent before you add the garlic - this way the garlic will not burn and will develop a nice aroma.

Then add the pumpkin pieces and fry for a few minutes. Then add the vegetable broth and simmer the vegetables for about 20 minutes until the Hokkaido pumpkin and carrots are soft.

Once the vegetables are soft, remove the soup from the heat and puree finely with a hand blender. Add the cream and season to taste with salt and pepper.

Before serving, drizzle a few drops of pumpkin seed oil over the Hokkaido pumpkin soup and garnish with pumpkin seeds.