Hokkaido pumpkins are a typical autumn vegetable. The skin is edible but very hard, so I prefer to cook the pumpkin as a whole before cutting it into pieces. The Hokkaido gives the soup a wonderful taste and creaminess. The combination of the spices ginger and coriander are essential and give the soup a very unique taste. Serve the soup with warm, fresh, crispy bread! 


  • 1 Hokkaido
  • 400g cooked carrots
  • 400 ml coconut milk
  • 250 ml veggie broth
  • piece of fresh ginger (about 3 cm)
  • fresh coriander (about 10 g)
  • roasted cashews (optional topping)
  • salt, pepper, paprika, chili 


  1. Start by cooking the pumpkin until it’s soft. 
  2. Discard the water, carefully cut the pumpkin and discard the inside. 
  3. Peel and cut the carrots and the ginger into a large pot filled with the veggie broth and coconut milk. 
  4. Cook the veggies on medium heat until they are soft. 
  5. Add the pumpkin and coriander into the pot and blend everything into a smooth soup. 
  6. Enjoy 🙂

Find all the healthy benefits of pumpkins here!