I love the cheerful color of pumpkin and its taste, be it savory or sweet. My favorite pumpkin is the 'hokkaido' which you can eat with the peal/skin. In pumpkin soup, I am looking for a smooth, silky, but not watery result enhanced with enriching flavors of spring onions, fresh ginger root and a slight hint of (cappuccino-froth) light cream

Loved this soup. The colour and consistency will depend on the amount of cream you use. Easy to make and healthy.

This would have to be the best pumpkin soup I've ever cooked :-)

As the author of the recipe, I can't help but proclaim how rich and delectable this dish is!I look forward to hearing from anyone that tries it; any feedback will certainly help me to further balance its flavor into perfection!!Thank you all.

Roasted pumpkin and potato soup

I made another version of this with cooking cream. Replace coconut milk with cooking cream and ginger with saffron, and instead of eating with rice, eat with warm bread instead.Great meal to soothe sore throat and stuffy nose during winter.

Fills you up and keeps you warm.