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Creamy Pumpkin Soup

Creamy Pumpkin Soup Recipe, Served in a Mini Pumpkin Bowl!

First posted in Oct 2009, updated in Oct 2014

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With Halloween just around the corner, this roasted pumpkin soup (and the adorable pumpkin soup bowl they are served  in) got to make its starry spotlight on the blog. I adore the taste of the natural pumpkin sweetness in this soup, which is further draw out by roasting the pumpkins beforehand.

See Also: Pumpkin Risotto Recipe

Using the basic pumpkin puree (made by blending the roasted pumpkin), I made two versions of soup with it – one which is chunkier (almost gravy like) for the one who loves chunky soups, and a creamier and smoother version (think cream of chicken type of consistency) for me. With the basic puree, you can adjust the amount of soup stock and cream added to achieve the consistency that you like.

Pumpkin Toast Recipe

I also spread some of the thick pumpkin puree on toasted baguette slices (pictured above) to accompany the soup. Yummy!

Pumpkin Soup in Pumpkin Bowl Recipe

To make pumpkin soup bowls, get mini pumpkins, carefully cut off the top, use a spoon to scoop out the seeds and strings, and use a paring knife to scoop out the flesh out all round. I bought my mini pumpkin from Vivomart; you can also find them at selected Cold Storage or Jasons outlets (Singapore) during the Halloween season (month of October).

Leave a Comment

49 Responses to “Creamy Pumpkin Soup”

  1. tigerfish — October 15, 2014 @ 7:01 am

    Yeah, sometimes I like it chunky, sometimes I like it less chunky. I have been roasting squash(es) too. Your mini pumpkin bowl is too cute! I won’t have the patience to do that.


  2. Juliana — October 17, 2014 @ 8:46 am

    I absolutely love the idea of serving pumpkin soup in this mini pumpkins…really creative.
    Hope you are having a great week :)



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