Sapporo Autumn Fest is a celebrated food festival in Japan’s northern city of Sapporo, showcasing the best of Hokkaido’s seasonal ingredients and regional specialties. These recipes bring the festival’s rich flavors into your kitchen, blending fresh autumn produce with comforting, hearty dishes that work perfectly for cooler weather.
Ingredients
- 300g fresh Hokkaido pumpkin, peeled and cubed
- 200g fresh scallops, cleaned
- 150g sweet corn kernels (fresh or frozen)
- 2 medium potatoes, peeled and cubed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 500ml chicken or vegetable broth
- 100ml heavy cream
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: 50g crispy bacon bits or smoked salmon flakes
Instructions
- Heat the olive oil and 1 tbsp butter in a large pot over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent, about 5 minutes.
- Add the cubed pumpkin and potatoes to the pot, stirring to coat with the butter and oil mixture. Cook for another 5 minutes, stirring occasionally.
- Pour in the chicken or vegetable broth, bring the mixture to a boil, then reduce heat and simmer for 20 minutes or until pumpkin and potatoes are tender.
- While the soup simmers, prepare the scallops: pat dry and season lightly with salt and pepper. In a separate skillet, melt the remaining 1 tbsp butter over medium-high heat. Sear the scallops for 1.5-2 minutes on each side until golden and just cooked through. Remove from heat and set aside.
- Once the vegetables are tender, use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender and blend until creamy.
- Return the soup to the pot if using a blender. Stir in the heavy cream and corn kernels. Warm through for 5 minutes over low heat, but do not boil.
- Season the soup with salt and freshly ground black pepper to taste.
- Ladle the soup into bowls, top each serving with seared scallops, a sprinkle of fresh parsley, and optional crispy bacon bits or smoked salmon flakes for added umami.
Tips
- Ingredient Substitutions: If fresh Hokkaido pumpkin is unavailable, use butternut squash or kabocha squash as alternatives for a similar sweetness and texture.
- Broth Choice: Vegetable broth makes this dish vegetarian-friendly if scallops are omitted or replaced with mushrooms for a similar texture.
- Scallop Cooking: Avoid overcrowding the pan when searing scallops to ensure a proper golden crust and even cooking.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent curdling of the cream.
Serving Suggestions
This creamy pumpkin and scallop soup pairs beautifully with crusty bread or a side of steamed rice for a heartier meal. A light green salad dressed with sesame and soy complements the rich flavors well. For drinks, try a crisp Japanese sake or a dry white wine like Sauvignon Blanc to balance the creaminess.
Variations
For a vegan version, omit the scallops and cream, and substitute with coconut milk for richness. Add sautéed oyster mushrooms or king trumpet mushrooms to mimic the umami of seafood. You can also spice it up with a hint of grated ginger or a dash of shichimi togarashi (Japanese seven-spice) for warmth. Another variation is to blend in roasted chestnuts or sweet potatoes alongside the pumpkin for a deeper autumnal flavor.
Storage and Reheating
Store this soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently over low heat, stirring frequently to prevent the cream from curdling. Avoid boiling after adding cream. The seared scallops are best eaten fresh but can be stored separately in the fridge for up to 24 hours; reheat briefly in a hot pan just before serving to maintain texture.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, the soup base can be made a day or two in advance and stored in the refrigerator. Add the cream and corn kernels, and sear the scallops just before serving for best texture and flavor.
What if I can’t find fresh scallops?
You can substitute scallops with shrimp or firm white fish like cod. Alternatively, omit seafood and add mushrooms or tofu for a vegetarian-friendly option.
How do I ensure the soup is smooth and creamy?
Use a high-powered blender or immersion blender to puree the soup until silky. Straining through a fine sieve is optional but yields extra smooth texture.
Is it safe to freeze this soup?
Freezing cream-based soups can cause separation. It’s better to freeze the pumpkin and potato broth without cream, then add cream when reheating. Seared scallops do not freeze well and are best prepared fresh.
Can I use canned pumpkin?
Canned pumpkin can be used in a pinch, but fresh pumpkin provides a brighter, fresher flavor and better texture. Reduce broth slightly if using canned pumpkin to avoid a watery soup.
How long should scallops be cooked?
Scallops cook quickly—about 1.5 to 2 minutes per side over medium-high heat until golden brown. Overcooking makes them tough and rubbery.
Bringing the essence of Sapporo Autumn Fest to your home kitchen allows you to enjoy the season’s bounty with a comforting, elegant dish. This pumpkin and scallop soup combines local ingredients and traditional Japanese flavors with Western techniques, perfect for cozy autumn dinners.
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