Hokkaido Pumpkin Curry Soup

what is Hokkaido or red Kuri squash?

Red Kuri squash, also known as Hokkaido Pumpkin, is native to Japan and predominantly grown on Hokkaido Island, hence the name.

• It belongs to the Hubbard squash group and was introduced in Japan in the 1870s. It has a hard peel, and a soft inner core.
• This winter squash which weighs on average about 500grams - 4kgs (so approximately 1-7 pounds), looks similar to a regular pumpkin but with a more lopsided shape.
• It is one of the easiest pumpkins or squash one can prepare, mostly due to the fact that you do not have to peel it. The cooked skin is edible and actually contains beta-carotene and vitamin A, making it very healthy.
• It has seen increasing popularity in the kitchen, where it is used in many recipes such as soups, stews, curries, and even desserts! It is normally available to buy in the market or supermarkets, somewhere between late summer to the end of winter.

ingredients

This segment gives a summary of the ingredients you will need for this recipe, as well as possible substitutions. You will find the full measurements in the recipe card below.

• Hokkaido pumpkin, also known as red Kuri squash - about two pounds or one kilo is all you require for this vegan recipe.
• apples - the apples give the soup a deliciously sweet note without being overbearing.
• seasonings and aromatics- ginger, paprika, nutmeg, curry powder, salt, and pepper.
• onion - white or red onion is ok. I personally don't recommend using spring onion.
• olive oil - you can also use your preferred healthy cooking oil, such as avocado oil or coconut oil. I used olive oil for this recipe as it was what I had in my pantry at that time.
• vegetable broth - feel free to substitute the vegetable broth with water. When using store-bought vegetable broth, check on the salt first. Some brands normally contain a lot of salt or sodium which means you may have to use less salt compared to that required in the recipe.

refrigeration and freezing instructions

Can you make this soup ahead? Most certainly. I love batch-cooking it over the weekend and storing it for busy weeknights.

• It will keep in the fridge when stored in a suitable airtight container, for 4-5 days. It can be safely stored in the freezer in airtight freezer-friendly containers for 2-3 months.

tips to nailing this recipe

• When buying pumpkins, check for dents and choose one that does not have much damage on the surface. Dents tend to reduce the time the pumpkin can be stored as they act as an entryway for micro-organisms that cause decay.
• To store your uncooked red Kuri squash or Hokkaido pumpkin once you have bought it from the market or supermarket, start by wiping the surface with a clean dry cloth. This will not only help get rid of any moisture that might be on the surface, but it will also prevent or slow down the build-up of mold. Next, slice it into chunks then transfer the pieces to an airtight bag or container and store in the fridge for about 3 days. The uncooked chunks can be kept in the freezer for up to 3 months.
• Once you have cut the pumpkin before cooking, do not throw away the seeds. Rather, set them aside to use in other recipes, for example as a garnish.

frequently asked questions

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