The Advantages of Autumn And Hokkaido-Pumpkin Soup

We never had autumn in Tanzania. There are only two seasons there: rain and no rain. Both of which are within the same temperature range of hot to very hot. So, when I first came to Germany in 2007, I was really excited about winter. At least I was until I realized that it’s terribly COLD! And in the area I live in, we don’t get that much snow, so it’s mostly just really grey ickish weather with snowy mushy rain and icy wind. Not at all the snow-wonderland that I had hoped for!

I have come to realize that a golden autumn is much better! I never gave much thought to autumn, and I still prefer summer over any other season, but there is a certain charm to the trees’ leaves turning a colorful variety of green, brown, and orange, and, as long as the weather hasn’t become too wintery, it is still very sunny and fairly warm – at least throughout the day. Given that the summer no longer uses its predefined spot of July/August, and rather starts in May and ends in June, it’s great when after a rainy August and September, October ends up being nice and warm again!

Another great thing about autumn is that it’s pumpkin season! Whenever you go to the stores at the moment, you can see the huge variety of pumpkins of all shapes, colors, and sizes! I am proud to announce that I made a great pumpkin soup today:

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Hokkaido-Pumpkin Soup

  • Servings: 4
  • Difficulty: medium
  • Print


  • 1 small Hokkaido pumpkin
  • 1 Tbs. walnut oil
  • 2 chopped green onions
  • 1 chopped onion
  • 2 garlic cloves, slice
  • 1/2 carrot, peeled and sliced
  • 2 potatoes (I had precooked ones left over from my Spinach-Salmon Casserole, but you can also use non-cooked ones)
  • 1l vegetable broth
  • 1-2 Tbs. soy cream
  • seasoning: curry, salt, pepper, 1-2 tsp. honey, curcuma
  • 1 Tbs. pumpkin seeds


1. In a big pot, heat the walnut oil. Once heated, add the chopped onion, the garlic cloves, and the green onions, but save about 1 Tbs. of the chopped green onions for garnishing at the end.

2. When the onions are turning glassy, add the vegetable broth, the pumpkin, the carrot, and, if not precooked, the potatoes.

3. Bring to a boil, and allow to boil for 10 minutes. Then add the precooked potatoes (unless you already added uncooked ones before), and, taking the pot off of the heat, purée until smooth and creamy.

4. Add the soy cream, and bring to the boil again. Add the honey and seasoning, to taste.

5. Serve garnished with the chopped onions and pumpkin seeds.




For a meaty version, add one sliced beef sausage to one serving!


Be careful with sausages if you are lactose-intolerant, though: often, lactose is added to the sausages as a binding ingredient!


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