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Creamy Pumpkin Soup

Creamy Roasted Pumpkin Soup Recipe

With the thick pumpkin puree in step 5, you can adjust the thickness of the soup based on your preference: For a chunkier soup, use lesser stock; For a more watery or creamier consistency, add more broth or cream accordingly. You can also reserve some of the thick puree to spread over baguette to make delicious pumpkin toast.

Ingredients:

  • 500g pumpkin flesh cut to uniform, small chunks
  • extra virgin olive oil
  • 8 cloves garlic peeled
  • 2 sprigs of rosemary leaves finely chopped; may substitute with sage or thyme
  • 1 large onion roughly chopped
  • 600 to 800ml vegetable or chicken stock (depending on desired consistency)
  • 30 grams butter
  • extra virgin olive oil
  • sea salt and freshly cracked pepper to taste
  • 2 tbsp white wine optional
  • 1/4 cup of thickened cream
  • cinnamon or nutmeg powder optional; garnishing

Directions:

  1. Arrange pumpkin chunks in a single layer on roasting tray with the garlic and drizzle liberal amounts of extra virgin olive oil until pumpkin pieces & garlic cloves are evenly coated in the oil. Season with salt and pepper, and sprinkle chopped rosemary over.
  2. Roast pumpkin in preheated oven of 200 °C (396 °f) for 30 minutes until they are soft.
  3. Melt butter in heated pan then cook onions over gentle flame until the onions have just started to caramelised (soft, translucent, shrunken), about 4 minutes.
  4. Add the soup stock, followed by the roasted pumpkin and garlic, then bring to a simmer with lid on for 10 minutes. Turn off the stove. The pumpkin pieces should be really sweet and tender by now.
  5. Process the soup in batches using either a blender or food processor until smooth, adding more broth for the creamy soup consistency, if needed.
  6. Return the soup to the pan and stir in the wine & cream. Season to taste with salt and pepper. Warm through the pumpkin soup without boiling.
  7. Ladle into servings bowls and garnish with a few drops (or swirls) of cream and cinnamon/nutmeg. Serve with toast.
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53 comments on “Creamy Pumpkin Soup”

  1. Pingback: Sabores de Halloween | bloglamariola

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  3. So creamy and smooth…and I love the vibrant golden colour.

  4. 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.

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

  6. Pingback: Baking . Roasted pumpkin soup | Pocketpig Diary

  7. Pingback: Pumpkin Soup - Cook & Bake Diary

  8. Dear Wiffy,

    As this is my first time making this soup, may I know how long can I store this pumpkin soup after it is cooked in the fridge? I was planning to make it on Tuesday and to consume it on Thursday evening… Thank you! :)

  9. Hi, after using blender to blend the pumpkim in the chicken stock,i still have to simmer for a while before turning off the fire? thks

  10. Pingback: Food Blog - Best Food Blogs - Gourmet Food Blog

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