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. 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!
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 NTUC Finest, Cold Storage or Jasons outlets (Singapore) during the Halloween season (month of October).
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So creamy and smooth…and I love the vibrant golden colour.
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.
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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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! :)
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
Yes just warm it up without boiling to serve.
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