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Classic Pumpkin Soup




  • 2 Tbsp of Love Earth Rice Bran Oil
  • 2 Finely Chopped Onion
  • 1kg Peeled, Deseeded and Chopped Pumpkin Chunk
  • 700ml of Love Earth Mushroom Seasoning Stock
  • 150ml of Double Cream
  • Handful of Love Earth Pumpkin Kernel




  1. Heat 2 tbsp rice bran oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not colored.
  2. Add 1kg of pumpkin to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
  3. Pour 700ml mushroom seasoning stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
  4. Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve.
  5. Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted.
  6. Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and pumpkin kernel and drizzled some cream, if you want.