Description
A velvety roasted Hokkaido pumpkin bisque infused with curry, turmeric, and nutmeg, blended to silky perfection and topped with crunchy curry-toasted chickpeas. Cozy, aromatic, and deeply flavorful.
Ingredients
2 small Hokkaido pumpkins, peeled, halved, seeds removed
1/4 cup (1/2 stick) butter, softened
Salt and pepper
2 tablespoons olive oil
1 medium onion, diced
1 carrot, peeled and chopped
2 teaspoons curry powder (more to taste)
1 teaspoon turmeric powder
Pinch of nutmeg
3–4 cups vegetable or chicken stock
Up to 1/4 cup freeze-dried potato flakes (optional, for thickening)
2–3 tablespoons heavy cream or coconut milk
Curry toasted chickpeas (for topping)
Instructions
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil.
- Place pumpkin halves on the sheet, dollop with butter, and season with salt and pepper. Roast for about 1 hour, or until very tender.
- While pumpkin roasts, heat olive oil in a Dutch oven over medium heat. Sauté onions until translucent, then add carrot and cook until tender.
- When pumpkins finish roasting, add the flesh and melted butter drippings to the pot.
- Add 3 cups of stock along with curry powder, turmeric, and nutmeg. Simmer 5–10 minutes, breaking down the pumpkin with a spoon.
- Purée the soup in batches using a blender, or use an immersion blender.
- Return bisque to the pot. Thin with additional stock and cream, or thicken with potato flakes.
- Taste and adjust seasoning with salt, pepper, or more curry.
- Serve topped with curry-toasted chickpeas, croutons, or warm garlic naan.
Notes
Use butternut, kabocha, or red kuri squash if Hokkaido isn’t available.
Sub coconut milk for a dairy-free version.
Add roasted garlic or ginger for deeper flavor.
Stir in cooked lentils for extra protein and heartiness.
Soup thickens as it cools—add stock when reheating.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg
