Pumpkin Soup

Pumpkin Soup Recipe

  • 500 grams pumpkin (discard skin and seeds, chop into small cubes)
  • 6 mussels
  • 6 prawns
  • 1 shallot chopped
  • 6 slices ginger
  • 1 cup white wine
  • 3 cups water
  • 1 cup fresh milk
  • 1 tablespoon butter
  • Salt and pepper to taste
  • 3 tablespoons chopped coriander
  • Add water, mussels, prawns, ginger, white wine into a pot. Cook with medium high heat until mussels open shell.
  • Take out mussels and prawns, remove both mussels and prawn shells.
  • Remove any sediment from the broth with a sieve. Keep the broth for later use.
  • Add butter in a large saucepan and melt it with low heat, add shallot and stir fry with medium heat till soft. Add in pumpkin and stir fry for a while.
  • Add the broth that from cooking mussels and prawns, simmer for around 20 minutes or until the pumpkin is soft.
  • Transfer the soup mixture to a blender and blend until smooth.
  • Return to the saucepan. Add milk, salt and pepper, mussels and prawns. Warm over medium low heat for a minute.
  • Garnished with chopped coriander and serve warm. (serve with French bread or crouton)
Pumpkin soup is smooth and creamy. It can be a simple meal serving with crouton, bread or French loaf. You can try to advance the flavors with some toppings such as cream, yogurt, herbs or crispy bacon. It is a good appetizer too. Pumpkin is a popular dish on the table during Halloween and Thanksgiving.