Red kuri squash: my easy and best pumpkin soup ever with Hokkaido


Last Updated on January 19, 2021

It was only some years ago when I tried for the first time the red kuri squash soup recipe I’m presenting you today. Since then it has become  a clean eating soup staple for my family and me – at least in autumn/winter time.

red kuri squash

I have to admit that for most of my life squashes where only part of a colorful indoor and outdoor fall decoration.

Gorgeous, delicious and healthy

This simple, creamy soup however changed everything. Heads up! Although this vegetable is often also called “Hokkaido pumpkin” it belongs to the Hubbard squash group.  Look at the picture below. Is this not the most gorgeous color you’ve ever seen in a vegetable soup?

best pumpkin soup ever

By the way its “saturated orange” comes from the beta carotene, a pre-cursor to Vitamin A that is known for its huge antioxidant power. And then its taste…Nutty flavour and sweet, this squash soup is hard to resist.

red kuri squash soup

That’s what you’ll need

pumpkin soup ingredients
Easy preparation: no need to peel it!

As most of my plant based soup recipes it is also easy to prepare and can be ready within 30 minutes. The good news about Hokkaido pumpkins is that you don’t have to peel them.

The hardest part in the preparation process is to cut the veggie in two halves.

Patience and a good chef’s knife should do the trick or maybe you can ask your better half for help. I’m lucky as my hubby enjoys carving pumpkins anyway. Most often he will split open the vegetable for me, deseed it and cut it into cubes.

red kuri squash cubes

My favorite way to serve it

This is not only my favorite of all types of squashes but preparing it as a fall vegetable soup is also my preferred way to use it. I promise, once you’ll try this fiber rich one pot meal you will be hooked too. I love to serve it in coconut bowls with some slices of whole grain bread. Sprinkling some pumpkin seeds over the soup not only pleases the eye but increases your fiber consumption even more.

hokkaido squash soup

Watch to make the recipe

Find below the video step-by-step instructions for this simple fall soup recipe.

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Without further ado, here is my favorite recipe for you:


Red Kuri Squash Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

A delicious and healthy pumpkin soup

  • Author: Gabi Rupp
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35


  • 2 lb /900 gr Hokkaido squash cubes
  • 1 medium onion, finely chopped
  • some vegetable broth (3 flu oz./90 ml)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 inch piece of ginger, minced
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper pepper
  • 25 flu oz./750 ml milk
  • 8 flu oz./236 ml whipping cream/heavy cream


  1. In a large saucepan or pot, sauté onions and Hokkaido pumpkin cubes in hot olive oil for three minutes, stirring occasionally.
  2. Add vegetable broth and let it come to a boil.
  3. Reduce heat to simmer.
  4. Cover and cook about 20 minutes.
  5. Add milk and cream.
  6. Purée with a hand blender.
  7. Taste with lemon juice, ginger, salt and pepper.
  8. Garnish with some cream and pumpkin seeds before serving.


  • Tip 1: Serve it with some whole grain bread
  • Tip 2: The sweet red kuri squash soup can be frozen for up to 2 months
  • Tip 3: You can replace ginger with curry powder


  • Serving Size: 4

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Replace Hokkaido with butternut squash

Butternut squash is a great Hokkaido pumpkin substitute for this autumn soup recipe. But I feel the one pot meal still tastes much better with red kuri squash. Let me know what you think in the comment section below.

Red kuri squash recipe variation

Hokkaido pumpkin is a typical winter squash that I get often delivered in my vegetable subscription box from October till March. After several rounds of fall soup meals For variation I sometimes cook the squash as wedges on a baking sheet in the oven. For the wedges I use the same marinade (some olive oil with rosemary) as I would use for (sweet) potato wedges.

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16 thoughts on “Red kuri squash: my easy and best pumpkin soup ever with Hokkaido”

  1. Thank you for the beautiful recipe and for the skin on trick. If you want the thickness without the high fat (or if you are vegan) use 1/2 cup of red lentils and coconut milk instead of the milk and cream.

    • You’ve probably missed the best thing about it. The skin gives an amazing texture and intensifies the color and taste. I promise you this will be a revelation for you:)

  2. So, if you don’t have to peel it, you mean that you cube, cook, and eat the squash with the skin on?

    Just want to make sure I am not missing something, as I have never used this kind of squash before!


    • Hey Annie,
      yes, it’s true, you cube, cook and eat the red kuri squash with the skin on:) If you look closely at the soup photo above you will see orange dots in the soup. That’s the pureed skin which gives the soup a bit of a thicker texture. Just make sure to get red kuri squash/Hokkaido pumpkin as it won’t work with other squashes.
      Enjoy and let me know how you liked the soup.

  3. Sounds great. Thanks for sharing. The ginger makes it extra healthy. People on vegan diet can add coconut, almond or other non dairy milk and cream. No problems. Will taste just as good.


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