The farm markets are full with my favourite funny shaped pumpkins. I’ve decided to cook Hokkaido pumpkin, it is full-flavoured and sweet and great for variety of soups.


Preparation time: 10 minutes

Cooking time: 30 minutes

Number of servings: 6 kid portions

Nutritional Facts: For Pumpkin, cooked, boiled, drained, without salt. The good: This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fibre, Vitamin A, Vitamin C, Riboflavin, Potassium, Copper and Manganese. Learn more.


  • 1 hokkaido pumpkin (average size)
  • 1 carrot
  • 1 small shallot
  • 2 garlic cloves
  • Half of orange bell pepper
  • 1 tbsp of olive oil
  • 1 tsp of curcuma
  • 600 ml of home made chicken broth
  • Add some hot milk or cream (optional)
  • Chopped Parsley or coriander
  • Salt, seasoning to taste ( I’ve used a bit of curcuma)


  1. Wash the pumpkin, remove the seeds, peel and cut it into cubes.
  2. Chop shallot, garlic, carrot and bell pepper into small pieces.
  3. Sautee onion, garlic for about 5 minutes, then add bell pepper. At the same time put pumpkin and carrot into a pot, add a pinch of salt and boil for about 15 minutes or until mashie consistency.
  4. Let it cool a little bit and then leave a bit less than half of boiled water and pour warmed chicken broth. Add more broth if necessary.
  5. Stir in sautéed mixture into a pot and use a blender until it looks creamy.
  6. Pour into bowl, drizzle with some olive oil and garnish with chopped coriander.
  7. Note for parents; if it’s not for kids you can also add some chilli flakes for more piquant flavour.