Here is the recipe written for my son and daughter to make their mother’s ‘Pumpkin Soup’. I never use Oil for this soup. Just like cooking Japanese soup, I simply cook vegetables in stock. I always use ‘Massel’ chicken stock or vegetable stock. It’s a very simple fuss-free recipe and any novice cooks can make it.


4 to 6 Servings


Kent Pumpkin 1/4 *about 600 to 800g
Onion 1
Potato 1
‘Massel’ Chicken OR/AND Vegetables Stock Cube(s) *for 1 cup (250ml) water, use 1/2 cube
Salt & White Pepper
Cream to serve

  1. Remove skin, seeds and spongy bit of Pumpkin, cut into chunky pieces. Onion and Potato are also prepared into chunky pieces. Never cut vegetables into small pieces.
  2. Place the vegetables in a large sauce pan or pot, add Water enough to cover the vegetables and add Stock Cube(s). For 1 cup (250ml) water, use 1/2 cube. *If you add about 750ml water, you add 1 & 1/2 cubes.
  3. Bring to the boil, then reduce heat to low, cover and cook for 30 minutes or until the vegetables are tender. Cool slightly.
  4. Using a stick blender, make it smooth. If the soup is too thick, add some water to thin it. Season with Salt & White Pepper.
  5. Drizzle with Cream and enjoy with nice crusty bread.