Easy Pumpkin Soup Recipe

Just 8 ingredients to make this Easy Pumpkin Soup! Except for buying the pumpkin, chances are you already have the rest of the ingredients in your pantry? This thick, creamy, and velvety pumpkin soup is perfect for chilly weather and makes a great family dish - even the kids will love it! Serve it as a light dinner on its own, pair it with toast, or sprinkle some croutons for added texture (CHINESE GINSENG CHICKEN SOUP). 

I used milk in this recipe because, in Malaysia, cream is rarely used and often goes to waste. If you’re like me and don’t use cream often, milk is a practical substitute that still delivers a luscious result.

 

For the best experience, watch the accompanying video where I explain why soups are an excellent choice for dinner and demonstrate how to make this Easy Pumpkin Soup (SPICED PUMPKIN MASALA). Imagine that first spoonful of buttery, creamy, thick, and super luscious soup - mouthwatering, isn’t it?

Ingredients

½ pumpkin - remove the skin and seeds, cut into pieces

3 small onions - peel and quarter

5 garlic cloves - peel and halve

1 scoop unsalted butter

Milk (or cream) - as needed

Water - as needed

Salt and pepper - to taste

 

Method

Add the pumpkin, onions, and garlic into a pan.

Pour in enough water to cover the ingredients and cook until softened.

Allow to cool, then blend or pulse until smooth.
Transfer the blended mixture back into the pan.
Add water to achieve your desired consistency, stir, and warm up the mixture.
Stir in milk (or cream) as needed and add the butter.
Mix well, then season with salt and pepper to taste.

(Ms. Nava, a Zen entrepreneur in her 60s, founded Nava's Zen at 58. With over 22 years of experience as a former lecturer, including with Curtin University’s Degree Twinning Program, she also holds culinary credentials. Through her Zen cuisine, she promotes mindful eating that nourishes the breath, body, mind, and soul).