Tuesday 28 October 2014

Pumpkin Soup (南瓜汤)

I've been wanting to make this Pumpkin Soup for the longest time. Finally had a chance to do this for a quick meal, literally as I'm having a bowl of this with some croutons for my lunch! 

It's simply yummy and full of goodness! And I never imagined it is so easy to make.

Pumpkin Soup (南瓜汤)
recipe from Anncoo Journal

2 tbpsn olive oil
1 potato, peeled and chopped into chuncks
1 onion, finely chopped
550g pumpkin, peeled deseeded and chopped into chunks
550ml chicken stock (I used Swanson brand)
pepper to taste

1. Heat olive oil in a pot and fry chopped onions till a little translucent. Add chopped potato and pumpkin to the pot, then carry on cooking for about 5 minutes at medium heat.

2. Pour in chicken stock and bring to boil, then simmer for 15-20 minutes until the potato and pumpkin are very soft. Cool down the pumpkin soup a little and puree with a hand blender till smooth.(I don't have a hand blender, so I pour into my Kenwood table blender to puree. I'll definitely consider buying a hand blender!)

3. Return the pumpkin soup to a boil and serve immediately with a dash of pepper.

little thumbs up 

Do link back to LY's Kitchen Ventures if you have used any information published in this blog.


  1. I bring my pumpkin fried rice and can share share with your pumpkin soup for a quick lunch or not? hi hi

    1. Aiya, I should have checked my msg box, then I will have great company and yummy pumpkin fried rice for lunch...

  2. Hi LY, Your pumpkin soup looks smooth and delicious! Well done :D
    Thank you for the mention.

  3. 健康料理,好棒。。。 like

  4. Yummy! A bowl of creamy tasty pumpkin soup ^-^!

  5. I love pumpkin soup, especially on a cold autumn day, it's comfort food for me !



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