It was during a stretch of winter that I had an array of soup recipes lined up to make and bring before the cold weather was over, and we are in the midst of it getting warm. Still, I had a few to tick off before venturing off and trying other recipes.

For a while, I would be saying that going vegetarian was outside of my comfort zone; after close to a year of contributing to the Pot Luck, it has become one more tool in my arsenal. Within this recipe, I used the classic butternut pumpkin (I could not find the Hokkaido variety where I live), and I substituted a few parsnips for the parsley root (similar to the issue with the Hokkaido variety). Upon cooking, there was too much for just one pot; hence, I needed to transfer some to another pot to cook. This ended up well, since my parents had a small amount for a later time.

At the Pot Luck, it was fairly popular with a few people. Even among such a wide spread of food, there was a sufficient amount to go around and not have to worry about bringing any back home. One lady even asked for the recipe, and I directed her to it on her phone. As for the soup itself, you could definitely taste the pumpkin with some hints of leeks, which have been impressing me a lot lately, and both the potato and parsnip contributed to the rich texture of the soup. This is like all your roast sides in one.

I knew, deep down, that I needed to have a pumpkin soup recipe within my repertoire sooner rather than later. This is a pretty good take on it, and one that definitely needs to be made again.

Delicious and very balanced taste. Whenever hokkaido pumpkins are in season, I use your recipe to make soup.

Thank you, will do that next time. I tried the soup and it was fantastic :)

You are welcome. I normally save the seeds form the Hokkaido pumpkin - I remove the meat around them and them bake them in the oven. I don't think that the skin is that hard. You can always make a small batch and try :-)

Hi. I'm happy that you like this soup as much as I do :-)