Creamy Hokkaido Soup 🧡

🧺 Ingredients

(approx. 1.2 liters | 6 servings)

• 🧡🎃 1 Hokkaido pumpkin 

  (600 g used in this recipe)

• 🧅 1 onion

• 🧈 30 g butter

• 🍲 500 ml vegetable stock

  (fully cover the pumpkin in the pot)

• 🧄 1 clove of garlic

• 🧂 a pinch of salt

• ⚫ 3 whole black peppercorns

• 🌿 1 bay leaf

• 🥛 vegan cream

  (I use Vegan brands Rajo or Alpro rice cream)

  
  

🧮 Phenylalanine (Phe) Calculation - Hokkaido Soup

approx. 1.2 liters | 5–6 servings)

📊 Clear overview – whole recipe

Ingredient	Amount	Phe (mg)
🧡🎃 Hokkaido pumpkin	600 g	510 mg
🧅 Onion	approx. 100 g	30 mg
🧈 Butter	30 g	8 mg
🧄 Garlic	1 clove	2 mg
🍲 Vegetable stock	500 ml	75 mg
🥛 Rajo vegan cream	approx. 100 g	30 mg
Other ingredients	–	free
TOTAL 1.2l (whole recipe)		≈ 655 mg Phe

🥣 Per serving

• 6 servings: ≈ 110 mg Phe per serving

👩‍🍳 Instructions

1. 🧈 In a medium-sized pot, melt the butter, add the finely chopped onion, and sauté until softened, about 5 minutes.

2. 🎃➕🧄 Add the peeled and diced pumpkin and the crushed garlic clove. Sauté together for another 5 minutes. Hokkaido pumpkin does not need to be peeled — simply remove the seeds.

3. 🍲 Pour in the vegetable stock until the pumpkin is fully covered. Add the bay leaf and whole black peppercorns, cover the pot, and cook for 30–35 minutes.

4. 🥣 Blend the soup with an immersion blender until smooth and creamy. Stir in the vegan cream, serve and Enjoy 🧡.