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Creamy Pumpkin Soup


Creamy Pumpkin Soup  with Pumpkin Toast

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With Halloween just around the corner, I’m glad this roasted pumpkin soup (and the adorable pumpkin soup bowl they are served  in) got to make its starry (hopefully not scary) appearance on my blog before Halloween. Roasting the pumpkins before putting them in the soup really draws out their natural sweet flavours (process of cameralization), and I adore the taste of the natural pumpkin sweetness.

See Also: Pumpkin Risotto Recipe

This recipe is really flexible and I actually made two versions with it – one which is chunkier (almost gravy like) for B who prefers chunky soups, and one version which is creamier and smoother (think cream of chicken type of consistency) for me. With the basic puree, you can adjust the stock and cream to achieve the consistency that you like. I also spread some of the thick pumpkin puree on toasted baguette slices to accompany the soup.

Creamy Pumpkin Soup  with Pumpkin Toast

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).


Leave a Comment

44 Responses to “Creamy Pumpkin Soup”

  1. donna | missPixy — November 3, 2009 @ 2:13 am

    wiffy, i swear you are the martha stewart of singapore!

    these are beautiful, they belong on a magazine cover.


    • wiffy replied: — November 3rd, 2009 @ 9:06 am

      donna, you’re making me blush … I’m just a lousy noob cook hehe Thanks for your sweet words of encouragement :-)


  2. The Sudden Cook — November 3, 2009 @ 11:30 am

    That has got to be one of the prettiest things I’ve ever seen. Seriously. Wow!!!


  3. dhanggit — November 3, 2009 @ 5:30 pm

    heheh gorgeous soup in a gorgeous bowl!! lovely!!


  4. Marysol — November 3, 2009 @ 10:55 pm

    Delicious. I’ve made pumpkin soup in the tiny pumpkins before, but my recipe does not call for white wine. I think that would be a pretty darned good addition. I’ll have to try that this fall.


    • wiffy replied: — November 5th, 2009 @ 7:33 pm

      I find that white wine adds a really nice touch to western soups … hope you like it too ;)


  5. Craft Passion — November 5, 2009 @ 10:09 am

    Oh, my goodness. This is fabulous and it looks so yummy!!! I never thought of pumpkin can be a bowl and it is so mini… Great job and great photography!!!


    • wiffy replied: — November 5th, 2009 @ 7:33 pm

      It’s great to see you here! Thanks for your kind words :)


  6. The Hungry Mouse — November 5, 2009 @ 10:18 am

    Oh, I love them! Yum!



  7. Lilacz — April 27, 2010 @ 4:52 pm


    Is whipping cream the same as the thickened cream u mentioned in the recipe?
    Thanks for sharing..


    • wiffy replied: — April 27th, 2010 @ 5:19 pm

      Hi Lilacz, I don’t think it’s exactly the same thing but I think you can use whipping cream (whipped till it’s thick).


  8. Pinkiebubbly — April 2, 2011 @ 12:17 pm

    Hi! The chicken broth u mentioned in your receipe, is it the chicken stock diluted with water, which is as mentioned in the Cream of portobello mushroom soup receipe? Thanks! Anw your mushroom soup receipe is great! =)


    • wiffy replied: — April 4th, 2011 @ 12:53 pm

      Hi there, I meant normal chicken stock, either home made, or those tetra pak store bought ones. No need to dilute. The other one needs diluting because I was using concentrated mushroom sauce and the instructions stated to dilute with water to make the broth :)


  9. Angeline — February 14, 2012 @ 8:09 pm

    Made this soup for dinner tonight … Is totally awesome !!!



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