Cooking with Edel: Pumpkin Soup

I love thick soups. The creamier, the better. This soup was inspired by this restaurant‘s version. I didn’t follow any recipe; I just trusted my imagination and my memory of the soup’s exact taste when I had a chance to try it. Fortunately, it turned out better than I expected when I cooked it last weekend. Sulit ang pagod ko!


Here’s the recipe based on how I remembered making it:


400g squash (this is just an approximation as I actually bought a Php20 worth of squash at the wet market)
2 tbsp. cooking oil
4 cloves of garlic, minced
3 medium-sized onions, minced
1/4 cup all-purpose cream, plus more for garnish
nutmeg (optional)
croutons (optional)
salt and pepper to taste
2 to 3 cups water

Cooking Directions:

1. Peel the squash and cut into big chunks. Boil in salted water and when the squash chunks have softened, mash and set aside.

2. Heat the cooking oil in a saucepan. Add the minced garlic and cook until brown but not burnt. Add the minced onions and cook until translucent. Add the mashed squash. Stir thoroughly.

3. Pour the water into the saucepan and season with salt and pepper.

4. Stir again and simmer until the water has reduced and the mixture has thickened to your liking.

5. Remove from heat and let the mixture cool slightly. Transfer to a blender or food processor and whiz until smooth.

(Our blender broke a few weeks ago and we don’t have a food processor so I just used a strainer to smooth the mixture. I press everything down the strainer using a serving spoon. I left out and disposed a few spoonfuls of fibers from the squash. The strained mixture turned out to be very fine which I liked more.)

6. Return the mixture back to the pan and cook in low fire. Add the all-purpose cream. Adjust the taste based on your preference and remove the soup from heat once it boils.

7. Serve hot in a bowl. To garnish, sprinkle some nutmeg and top with a tbsp. of all-purpose cream and some croutons.

This recipe is good for five to six persons already.

Cooking Tip: You may opt not to boil and mash the squash and instead, cook it along with the onions and garlic until tender. I had mine boiled and mashed first to shorten my cooking time and so that I could smoothen the mixture more easily with the strainer. Kanya-kanyang trip, ika nga.

Happy cooking and eating! 🙂

May you choose happiness always,
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17 Replies to “Cooking with Edel: Pumpkin Soup”

  1. This post made me miss my mom (even if their house is just a 5-minute walk from ours, haha) because she loves cooking pumpkin soup. I remember the first time she tried this, we all said, “Ano ‘to Gerber?!” Parang baby food kasi. But we ended up loving it! Mama puts some herbs to her version. Not sure kung rosemary or thyme. 🙂

    1. Iba na talaga pag nakabukod, no, sis? Nakaka-miss ang pamilya. Hahaha, para nga syang baby food lalo pag malamig na. 🙂

  2. Wow,you’re just like my grandmother,sa tingin at lasa lang din niya sa isang recipe natutunan ang pagluto.I don’t have that kind of gift,I always rely online or recipe cookbooks.

    1. Thanks, Gladys! Pag mga simpleng recipe, kinakaya ko. Pero pag halu-halo na yung flavors, hirap na akong i-identify yung ingredients and cooking technique, hehe. 🙂

  3. I love pumpkin soup! And so does my kids! Hardly a week passes by without me cooking pumpkin soup for dinner. LOL But instead of all-purpose, I usually use coconut milk to thicken the soup. Yum!

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