When the end of the summer comes nearer, the pumpkins appear on the markets in Vienna. This year they are actually quite early. Yesterday I already saw some hokkaido pumpkins for sale on the local market.
There are many kinds of pumkins on the market. Popular pumpkin sorts are Hokkaido, Butternut and the Pattison. Some you can eat with skin, others you have to peel before consumption. For this recipe we use the Hokkaido pumpkin.
The Hokkaido pumpkin is for soup my all time favourite. I tried to make soup with all kinds of pumpkins, but the Hokkaido is simply the best. And you don’t have to peel it, because the skin is soft and edible.