Recipe: Roasted Creamy Pumpkin Soup

Pumpkins are not just associated with Halloween decoration or a Thanksgiving pie filling, it is an extremely nutrient-dense food; full of vitamins and minerals and the best part: low in calories.

With so much goodness in the pumpkin, I thought it will be great to kick start our Christmas series with a Roasted Creamy Pumpkin Soup. This pumpkin soup is yummy, creamy, and so velvety-smooth. It will rock your world in the most wonderful way.

You may serve it in small portions or even as a main meal with loads of crusty bread. I am sure this soup will be a hit for you and your guests during this Christmas season!

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Serves 6 persons


For the soup:

1 pumpkin (about 1.8kg to 2kg)

1 tablespoon olive oil

2 red onions, peeled and finely chopped

850ml vegetable or chicken stock (homemade)

450ml whole milk

25g unsalted butter

Freshly grated nutmeg (optional)

Salt and freshly milled black pepper

To serve:

100g Gruyere or Emmental, cut into 1/4 inch (5 mm) dice (optional)

6 teaspoons crème fraiche

Slices of crusty bread

Flat-leaf parsley (optional)



Preparation for the Pumpkin:

(Pre-heat the oven to 240 °C)

  1. Cut the pumpkin in half through the stalk, and then cut each half into 4 again. Scoop out the seeds using a large spoon.
  2. Brush the surface of each section with the oil and place them on the baking sheet.
  3. Season with salt and pepper.
  4. Transfer them to the top shelf of the oven to roast for 25-30 minutes or until tender.
  5. Remove from the oven and leave it aside to cool.
  6. Next scoop out the flesh from the pumpkin with a sharp knife and set aside.

Preparation for the Soup:


  1. Melt the butter in a non-stick saucepan (I used The Pan With The Circles‎) over medium heat.
  2. Add in the chopped onion, sauté for 2 to 3 minutes.
  3. Then reduce the heat to low and let it cook very gently without a lid, giving it a stir from time to time, for about 10 minutes.
  4. Add the stock and the milk to the onions, and leave them with the heat turned low to slowly come up to simmering point.
  5. Add the flesh of the pumpkin (Step 6) to the stock with a seasoning of salt, pepper and nutmeg (if using).
  6. Then let it all simmer very gently for about 10 to 15 minutes.
  7. Transfer the soup into a blender by batches and blend till it is very smooth.
  8. Pour the pureed soup back into the saucepan and reheat gently and stir in some diced cheeses (if using) and ladle the soup into soup bowls.
  9. Garnish each bowl with a teaspoon of crème fraiche and sprinkle with parsley if you like.
  10. Serve immediately with some crusty bread.



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Mummy's Kitchen

Hi! My name is Josephine Go. I blog at in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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