Pumpkin Soup


850g Japanese pumpkin, peeled, seeded and chopped 600ml water Some chives, chopped
50g onions, sliced 20g unsalted butter Some whipping cream, whisked to reach soft peaks
50g green apples, peeled and chopped Some salt Some roasted pumpkin seeds
2 cloves garlic Some crushed black pepper A little paprika powder
20g leek, sliced 1 tbsp olive oil


1. Preheat the induction hob to PerfectFry Level 4 heat. Add butter, onions, garlic, green apple and leek to the pot. Stir-fry all ingredients until golden brown and aromatic.

2. Put the pumpkin flesh into the pot and stir-fry. Add water when the bottom of the pot becomes browned, cover the pot with lid and cook for about 15 minutes, season with salt and black pepper.

3. Blend the soup with a hand blender until smooth.

4. Pour the soup into a bowl. Add whipped cream and sprinkle with pumpkin seeds, chives and paprika powder. Drizzle a little olive oil on top and serve.


Better to cook with Japanese pumpkin which has less moisture but strong flavor. Green apple can make the soup becomes fresh and get rid of greasy feeling.

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