This pumpkin soup recipe specifically mentions the Hokkaido variety, also known as the red kuri squash. Hokkaido pumpkins arrived in Europe just two decades ago and have been favored by Austrians and Germans ever since. Rich in vitamins and antioxidants, the Hokkaido is also a good source of fiber, iron and potassium and is easy to cook with. In fact, its thin skin softens during cooking and can be eaten safely, so there is no need to peel or pre-roast before scooping out the flesh, making the warm, seasonal recipe a cinch! Serves 8.

• Approximately 1 pound pumpkin, seeded and diced (Hokkaido preferably)
• 32 ounches chicken or vegetable stock
• 1 onion, chopped
• 2 garlic cloves
• 1/2 teaspoon paprika
• 1 bay leaf
• 1 tablespoon pumpkin seed oil
• 2.5 tablespoons butter
• Approximately 5 tablespoons pumpkin seeds
• 1 cup heavy cream

• In a large pan, fry onion and garlic in the butter until fragrant.
• Add the paprika, bay leaf, stock, pumpkin, salt and pepper. Simmer until the pumpkin is very soft.
• Remove bay leaf and blend the soup. Add the cream and pumpkin seed oil and check the seasoning for taste.
• Serve piping hot and sprinkle some pumpkin seeds to garnish.