Wednesday, May 8, 2013

Recipe: Roast pumpkin soup

I guess most of you should know that I, Lirong, is a pumpkin freak. Anything pumpkin just GIVE IT TO ME. So after seeing a friend's instagram post on roasted pumpkin soup, I told myself I NEED! 

Here's 2 huge pumpkin, I thought why not use the pumpkin as a 'bowl' as well? 

Pumpkin bowl recipe:

1. Cut off the top of the pumpkin  and scoop out the seeds with a sharp-edged spoon.

2. Once the insides are removed, season with salt and pepper and insert into a 350-degree oven for about 20 minutes, long enough to take some of the raw edge off the pumpkin. 

3. Once cooked, fill the cavity with soup. 

1 large pumpkin (mine was 2kg)
1 tbsp oil
shallots, diced
garlic, chopped
4 cups oyster (may substitute with chicken) broth (vegetarian may use vegetable stock)
Salt and pepper to taste (optional)

1. Heat the oven to 400°F. Skin the pumpkin and using a sharp knife, cut the pumpkin into smaller pieces and place on a baking sheet; bake for 1 hours.

2. When the pumpkin is cooked, smash it using a spoon

3. Heat up a large pot with oil, add shallots and sauté until tender, about 4 minutes. Add garlic and cook an additional minute. Add pumpkin and broth to the pot, along with salt and pepper and bring to a boil. Simmer, covered for about 15 minutes.

4. Blend in a blender and blend the soup until smooth.

5. Scoop into the pumpkin bowl, serve hot. 

Roasted pumpkin soup. 

I'm so proud of myself! LOL!

The soup was super smooth and tasty!!
 I died and went to pumpkin heaven! :')

You could have the fresh and soup eaten together. :') OMG~ *stomach growls*  Pumpkin lovers, I swear you need to try this. 
:') :') :') 



  1. Can this be done without an oven!? D:

    1. Yes dear. You can try steaming it as well. But oven will be a better choice. :)

  2. Hi, you should try this pumpkin cake recipe then. It's super delicious :)


  3. Hi dear!

    Thanks for the recommendation! I've just bookmarked it! hehe!