Cream of pumpkin soup
I still remember the first time I made this soup. It was a total FAILURE! I felt so discouraged because nobody liked it including myself. But I couldn’t figure out what went wrong because I had followed exactly the recipe from the newspaper cut-out. Then after searching for sometimes, I managed to find another simple recipe from Kuali Online. It turned out to be my son’s favourite now (partly because pumpkin is his favourite). With some modifications, I had derived at my own version as follows:
Ingredients:
400g pumpkin (chopped)
1 medium sized potato (chopped)
1 large white onion (chopped)
1 leek (remove the outer layer, use only the white part, chopped)
250 ml fresh milk
750 ml water/ stock – (note 3)
2 slices ginger
1 tbsp butter (for sautéing)
Seasonings:
Salt and pepper to taste
Pinch of nutmeg powder (optional) – it enhances the flavour of the soup
Methods:
1. Melt the butter in a cooking pot.
2. Sauté the onion until translucent.
3. Add in pumpkin, potato, onion and ginger slices and stir well.
4. Pour in water and bring it to a boiling point. Then simmer for about 15 mins or until all the ingredients are softed and mushy.
5. Remove the ginger slices, pour the mixture into a blender and blend until it becomes smooth.
6. Pour back to the pot. Add in milk and seasonings and bring it to a boiling point.
7. Off the heat and serve with toasted bread/ rice. (I used toasted raisin sticks).
Variation:
You can add in cooked fish or prawn in the soup.
Notes (Updated on 15 Sep 2011):
- You can leave the ginger slices in the soup and blend with the rest of the ingredients. It will give the soup some nice ginger smell.
- If you want a thicker soup with more pumpkin flavour, then just add 3-4 tbsp milk instead of 250ml milk.
- It depends on personal preference. If you prefer a thicker soup, then you can reduce the amount but the water/ stock must be able to cover all the ingredients.
10 Comments
Leave a comment to food-4tots
i’ve tried making this soup last weekend and it was a total failure. my first time. I notice that u don’t put flour, any reason? i put flour and the soup taste more flour than pumpkin
Hi Jess,
Tks for dropping by. When pumpkin & potato are cooked thoroughly, they will become mushy and it will thicken the soup eventually. If you want a creamier soup, u can subsitute fresh milk with fresh cream. Alternatively, use less water. Flour is used in cream of mushroom and chicken soup bcos these ingredients can't thicken the soup like pumpkin & potato. Practice makes perfect. Try again. Hope to hear good news from u. 😉
Do the shop sell fresh cream? can i get it from the supermarket?
What type of shop do u mean? I bought mine from NTUC supermarket. U can find it at the dairy product section (ie butter, cheese etc). Read the label carefully. I used fresh thickening cream (Bulla). 😉
Hi hi again,
I just wanted to share my version of pumpkin soup with you. Mine is very similar to yours except that I used home-made chicken stock (unsalted) instead of water. It was so good that no dairy products were required. I got my recipe from the Australian Women’s Weekly Recipe book on Soups. Theirs recommended addition of cream at the end too.
One nice variation I tried is to add a dollop of sour cream and then sprinkled with fresh tarragon (French variety) before serving. It brings the taste of the soup to the next level! I must say it was amazingly good 🙂
Ling: Thanks for your generous sharing!! Yesterday I was making my pumpkin soup with some modifications (addition of leek, 1-2 tbsp milk only and some diluted concentrated chicken stock and leek). Quite similar to AWWR’s recipe. Next time, I will definitely try your version. Thanks. 😉
You’re welcomed 🙂 Happy to exchange ideas with another cooking/baking enthusiast 🙂
Ling: Keep it coming!! You’re always welcome!
Hi, may I know this recipe is for how many persons/servings? If I’m cooking for 4, will I need to double all the ingredients? Thks.
Adel: For normal serving, this recipe is enough for pax of 4. 🙂