Easy Pumpkin Soup


Pumpkin is more than just Halloween decoration. This bright orange member of the squash family is a fruit but it the kitchen, we treat and use it like a vegetable. Bright coloured vegetables and fruits are loaded with antioxidant, beta-carotene and also rich in Vitamin C. It is vital for us to eat fruits and vegetables are are rich in nutrients especially during winter months when it’s cold and our body need some boost in vitamins.


As much as I love the flesh of pumpkin, its seeds are great to be used as garnish or for snacking. Pumpkin seeds are also packed in nutritional value – they are only second to peanuts in protein and have great source of zinc and omega-3 fatty acids, which help to reduce the risk of heart disease.

Pumpkin can be used in many ways. I have used it to make into pumpkin pie – it’s just another great way to eat pumpkin.

The easiest yet tasty way to use pumpkin is to make into soup. I have used butter squash to make into soup before but never have it tried with pumpkin. For me, I think pumpkin has got slightly richer taste.

When I make soup, I tend to favour less creamier soup. However, this time, I thought I would make it slightly different by using milk and a little bit of crème fraîche, to have a slightly thicker soup and it turned out pretty yummy! This golden yellow-toned soup is warming on winter days. And by not wasting the fruit, I have also kept the seeds, toasted, shelled and used them as garnishes – I love my soup with a little bit of crunchy texture. And I have finely chopped some rosemary to bring even more flavours!


Easy Pumpkin Soup

Yield: 2-3 persons


1-2 tsp butter
1 onion, chopped
1 sprig rosemary, finely chopped (reserve some for garnishing)
1 small pumpkin, roughly chopped (reserve the seeds for toasting and garnishing)
500ml chicken/vegetable stock
300ml milk
1-2 tbsp crème fraîche
salt and pepper


1. In a big saucepan over medium heat, put in the butter, onion and rosemary. Cook for about 4-5 minutes or until the onion are soft and turn translucent and not coloured. Add the pumpkin, mix to coat with the rest of the ingredients and cook for about 2-3 minutes.

2. Pour in the chicken stock and bring to the boil. Turn the heat to medium low and simmer for about 20-25 minutes or until the pumpkin are soft. About 10 minutes into the cooking time, add the milk. Season with salt and pepper.

3. Using a blender or food processor, blend the soup until smooth. If too thick, add a bit of water or milk. Stir in crème fraîche before serving. Garnish with some chopped rosemary and toasted pumpkin seeds.