top of page

Simple Pumpkin Cream Soup 南瓜忌廉湯


Fresh Pumpkin                     600 g

Shallot                                   3 pcs

​Garlic                                     3 cloves

Onion                                    1 pcs

​Olive oil

Vegetable stock                     500ml

Single cream                         100ml​


Cooking Steps:

  • Brush the pumpkin clean, then slice. 

  • Peel and finely slice the shallot, onion and garlic.

  • Heat a splash of olive oil in a saucepan over a medium heat, add the shallot, onion, garlic and pumpkin, pop the lid on and cook gently until softened under a low heat.

  • Pour the stock into the saucepan and bring to the boil over a medium heat, turn the heat down to low and simmer for 10 minutes.

  • Season to taste with salt and black pepper, then whiz with a stick blender until smooth.

  • Pour in the cream, bring just back to the boil, then turn off the heat.

bottom of page