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Pumpkins – I never thought I would ever make anything with a fresh pumpkin from scratch.. I thought it would be difficult coz I never liked any food with pumpkin as a main ingredient when I was in Malaysia.. But I’m part of a group of girls on Facebook with a passion for cooking & baking and pumpkin’s one of the 2 themes for the month of October (the other one’s pink which I haven’t participated)..

So here’s my Pumpkin Soup with Chilli & Creme Fraiche (with extra chillies for the umphhhh).. 😛

Recipe adapted from BBC GoodFood


  • 1 pumpkin, abt 1 kg, peeled, deseeded, cut into abt 2cm cubes
  • 2 tbsp vegetable oil
  • 1 tbsp butter
  • 2 onions, diced
  • 1 clove garlic, thinly sliced (I finely chopped it)
  • 2 mild red chillies, deseeded, finely chopped (I used 5 hot red chillies)
  • 2 tsp curry powder, optional
  • 850 ml hot vegetable stock
  • 4 tbsp creme fraiche, plus more to serve
  • salt & pepper, to taste



    Serves 4
    Prep time 30 mins
    Cook time 35 mins
    Total time 65 mins
total time


  1. Heat oil and butter in large pot on medium heat.
  2. Add pumpkin, onions, garlic and 3/4 of chillies. Cook on very low heat for 15-20 mins, stirring occasionally till mixture’s completely soft.  (If it’s too dry, add a few tbsp water.)
  3. Add stock and creme fraiche, let it simmer for a couple of mins. Then whizz with a hand blender till smooth. For a really smooth soup, put soup into a liquidiser and blitz in batches. Return to pot, gently reheat.
  4. Season soup, to taste. Serve in bowls with swirls of creme fraiche and a scattering of remaining chopped chillies and some croutons..

I didn’t blitz all till smooth.. We like it with some little cubes of soft pumpkin in soup – Oh, we like it very much.. It’s a little spicy, creamy, yummy – I’ll certainly make it again..

Note:  Pumpkin can be replaced by Butternut Squash and Creme Fraiche can be replaced by Coconut Milk.. 🙂


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