Creamy Pumpkin Soup
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.
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.
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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).