German Kurbissuppe: Roasted Hokkaido Pumpkin Soup with Ginger and Pumpkin Seed Oil

Preheat the oven to 425 F (220 C). Halve the Hokkaido squash, scoop out the seeds and cut it into 1-inch wedges; the thin skin is edible and does not need peeling.

Serves 4

Ingredients

• 1 Hokkaido (red kuri) squash, about 2 1/2 pounds
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1 tablespoon finely grated fresh ginger
• 1 medium carrot, chopped
• 1 medium potato, peeled and diced
• 4 cups vegetable broth
• 1/2 cup heavy cream or coconut milk
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper
• 2 tablespoons Styrian pumpkin seed oil and 3 tablespoons toasted pumpkin seeds, for serving

Instructions

1. Preheat the oven to 425 F (220 C). Halve the Hokkaido squash, scoop out the seeds and cut it into 1-inch wedges; the thin skin is edible and does not need peeling.
2. Toss the wedges with 1 tablespoon olive oil, a pinch of salt and pepper and roast for 25 to 30 minutes until the edges caramelize and the flesh is fork tender.
3. Meanwhile, warm the remaining oil in a large pot over medium heat. Cook the onion with a pinch of salt for 6 to 8 minutes until soft and translucent.
4. Add the garlic, ginger, carrot and potato and cook for 2 minutes, stirring, until fragrant.
5. Add the roasted squash and the broth, bring to a boil, then simmer uncovered for 15 minutes until the potato is completely soft.
6. Blend the soup until silky smooth with an immersion blender or in batches in a countertop blender, then return it to the pot.
7. Stir in the cream, lemon juice and nutmeg. Season generously with salt and pepper and thin with a splash of broth if it is thicker than you like.
8. Ladle into warm bowls and finish each with a swirl of dark green pumpkin seed oil and a scattering of toasted pumpkin seeds. Serve with crusty rye bread.
9. Kurbissuppe is autumn in a bowl across Germany and Austria, where the small, deeply flavored Hokkaido pumpkin shows up at every market from late September onward. The finishing drizzle of Kurbiskernol, the nutty, almost black pumpkin seed oil pressed in Styria just across the Austrian border, is what makes the dish taste unmistakably Central European. Make a double batch; it freezes beautifully and is even better the next day.

Nutrition (estimated, per serving)

• Calories: 310 kcal
• Protein: 6g
• Fat: 19g
• Carbohydrates: 32g
• Fiber: 6g
• Sugar: 9g
• Sodium: 620mg