When you stuff a bigger size Hokkaido pumpkin with a large cheese, there will be leftovers.
This pumpkin can be eaten with its skin. I decided to use some spring onions and leftover garlic to start the soup. Then dumped the roughly cut up pumpkin/cheese in the pot and filled it with vegstock.
Some good seasoning and some cutting in the pot while it cooked was easy.
Remember to use a good amount of vegstock, otherwise you will end up with baby food when the soup gets blended.
The pumpkin was baked in the oven, but it still needs about 15 minutes to cook in the veg stock. During that time the remaining cheese had enough time to melt and thicken the soup.
Recipe for 3:
700 g oven baked Hokkaido pumpkin with
150 g oven cheese
2 spring onions
2 garlic cloves
2 tbsp veg oil
850 ml veg stock
Smoked paprika, chili, salt, pepper, thyme
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