Back in July last year when I was putting up at my friend’s place in countryside Australia to experience a different kind of life they were leading as compared to Singapore, I thought I had the best Cream of Pumpkin Soup ever which was made by my Aussie friend. The taste was very in-depth and rich and it tastes just so good that when I came back, I desperately wanted to re-create one for myself again.
That being said, it’s not difficult to make this soup and I even prepped extra portions of it as this soup freezes really well and it can be readily enjoyed with some toasts. The type of pumpkin used in this case played a huge part in the taste of this soup and I must agree that the Butternut Squash Pumpkin from Australia makes the best Cream of Pumpkin Soup so far. The soup is deliciously creamy and I loved that it is very rich in taste too.
Cream of Pumpkin Soup 忌廉南瓜汤Course: Appetizers, Entree, StarterCuisine: WesternDifficulty: Easy
250g-300g pumpkin, diced
2 tbsp olive oil
1/2 onion, diced
2 tsp garlic, minced
250ml chicken stock
3 tbsp cooking cream
Freshly grind sea salt and black pepper as seasoning
Some shredded parsley
- Heat up olive oil slightly and stir fry garlics and onions till softened.
- Add in diced pumpkin and stir fry till pumpkin starts to soften.
- Add in chicken stock and water. Cook till pumpkin starts to turn mashy.
- Remove from heat and blend the soup with a food processor or blender.
- Put the pumpkin soup back onto the stove and add cooking cream, shredded parsley and seasoning. Cook the soup till it boils again. Once done, remove from heat and serve hot immediately.