Creamy Pumpkin Soup
First posted in Oct 2009, updated in Oct 2014
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.
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.
I also spread some of the thick pumpkin puree on toasted baguette slices (pictured above) to accompany the soup. Yummy!
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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) during the Halloween season (month of October).