The easiest pumpkin soup ever!

In soup, vege on November 15, 2013 at 1:22 am

Neo Tamarind pumpkin soup

I don’t think I’ve ever tasted pumpkin soup until I made my own. Although pumpkin is available in Malaysia and used in Indian cooking, I can’t recall having pumpkin soup even in Western restaurants – it’s usually cream of mushroom or chicken.

I’ve tried several pumpkin soup recipes – the pumpkin is either steamed or roasted in the oven first. I like this one because the pumpkin goes straight into the pot – this makes it the easiest pumpkin soup recipe I’ve tried. It’s something I’m confident of making the second time around – without referring to the recipe.

Just remember this – simmer the chicken stock, then add onion, carrot and celery. After about 20 minutes, add the pumpkin and simmer for another 20 minutes. Finally, stir in some honey and double cream. I used thickened cream that I had saved in the freezer. You can skip the cream if you don’t have any – it’s wasteful to buy expensive cream and use just a tablespoon. I don’t think this recipe will go wrong even if you don’t follow the measurements to a T. This is one of those recipes where you can agak-agak – a bit of this, a bit of that… Give it a try. It’s delicious and so simple to prepare.

Shopping list: pumpkin, celery, carrot, chicken stock (stock cubes are fine), double cream (optional)

From the pantry: onion, honey

Hardware: big pot

Can I do it?: Of course – it’s the easiest pumpkin soup ever!

Tip: There is no mention of blending the soup in the recipe but I did it anyway. If you don’t have a blender, use a potato masher to squish up the solid bits.

Credit: Sunday Metro, the Star and Neo Tamarind. Full recipe here.

  1. Thanks for the recipe! – found another using just pumpkin and onions which I will try because it needs less ingredients. Probably less tasty, ha ha. Will try your recipe when I have extra carrots lying around.

  2. You can also try the tomato soup by Jamie Oliver.

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