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Some call it squash (or rather, winter squash, if you must), some call it pumpkin.

But i like calling it pumpkin.

Because everyone knows what is pumpkin but not squash — makes my life easier! –

The recipe i followed didn’t state that i should roast the pumpkin.

But i did.

In my opinion, anything that you wanna turn into soup tastes much better if you roast/grill it beforehand. I have not tried not roasting it so i really can’t tell you if roasting does make a difference or not.

But if you do, do let me know!

If it tastes almost the same, i’ll skip roasting the next time. Save electricity, effort and time!

All ready!

Verdict : i’ll cook this again definitely! But umm.. find it hard to eat it with bread though. It’s sweet, naturally! If i am home alone in the afternoons, i’ll make pots of this and freeze it. Nutritious healthy wholesome lunch!

Pumpkin Soup

Serves 6-8 if not 10! (very filling!)

900g Australia/ NZ pumpkin

1 tbsp olive oil

1 onion, peeled and finely chopped

3 cupes chicken/vegetable stock

1/2 cup cream

salt and pepper

2 tbsp toasted, sliced almond, to garnish

2 tbsp cream, to garnish


1. Preheat the oven to 200c. Cut the pumpkin into slices and remove the seeds. Place the slices in a lightly oiled roasting pan and roast in the preheated oven for 30-40 minutes until tender and brown.

2. Heat the remaining oil in a large pan over medium heat and cook the onion gently for 2-3 mins till softened.

3. Remove the pumpkin from oven. Remove and discard the rind then add the cooked pulp into the pan.

4. Pour in the stock, bring to a boil, then simmer over gentle heat for 10-15 mins until onions are soft.

5. Remove from heat and process the soup in a blender until smooth.  Return it to the clean pan, then reheat. Add cream. Taste and season if necessary.

6. Serve immediately. Garnish with almonds.

* suitable for freezing. Excellent as party food – can prepare in advance!


Something random.

i LOVE huge scallops!

But then, who doesn’t??????????!?!?!?!?! :P

Puurrrrrrrrrrrrfecctttttt for my Aglio Olio with Prawns!

2 Responses to “Pumpkin Soup”

  1. I agree about the roasting. My cousin feels the same way too. She roasts all her veggies and somehow the roasting process brings out the sweetness in the veggies, especially for parsnips, carrots, pumpkins etc.

  2. Totally!

    Even meats as well… when cooking stock! ;)

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