Don Signature Crab - Singapore Food Guide

Pumpkin Soup

A comforting Singapore-style roasted pumpkin soup — silky-blended pumpkin slow-simmered on the stove with aromatics and an optional splash of coconut milk for a tropical twist.

Pumpkin Soup

About this dish

This pumpkin soup is the kind of bowl that warms you from the inside out after an evening out at the wet market in a heartland neighbourhood or a late-night supper run in the CBD. Singapore homes love simple, fuss-free dishes, and this soup fits right in — roast or simmer pumpkin with onions, ginger and a touch of coconut for creaminess, then blitz until velvety.

Think of it as a cross between home-cooked comfort and light Peranakan-influenced creaminess: not too sweet, gently savoury with warm spices and an optional hit of chilli padi or sambal on the side for those who want a hawker-style kick. It's perfect for weeknight dinners, baby-friendly meals, potlucks at the void deck, or part of a festive spread during quieter Chinese New Year dinners where lighter soups are welcome.

Texture-wise, the soup should be smooth and luscious, with roasted edges adding caramel notes if you choose to roast the pumpkin first. Finish with a drizzle of coconut cream or a scatter of toasted pumpkin seeds and coriander for freshness. In Singapore kitchens you can make it in a stockpot or use an oven to roast the pumpkin — both methods give a slightly different but equally satisfying result.

Ingredients

  • 800 g pumpkin (butternut or kabocha), peeled, seeds removed, cut into 3–4 cm cubes
  • 1 medium carrot (about 100 g), peeled and chopped
  • 1 medium potato (about 150 g), peeled and chopped (optional for extra body)
  • 1 medium onion, roughly chopped
  • 3 cloves garlic, crushed
  • 2 cm piece fresh ginger, peeled and sliced
  • 30 g unsalted butter or 2 tbsp neutral oil (vegetable or canola)
  • 750 ml chicken or vegetable stock (homemade or low-sodium store-bought)
  • 150 ml coconut milk (full-fat for creaminess) or single cream as an alternative
  • 1 tsp ground cumin or 1/2 tsp ground nutmeg (optional, for warmth)
  • 1–2 tbsp light soy sauce or fish sauce (to taste)
  • 1 tsp sugar or palm sugar (balances acidity)
  • Salt and freshly ground black pepper to taste
  • Juice of 1/2 lime (about 1 tbsp) to brighten before serving
  • 2–3 bird’s eye chillies (chilli padi), thinly sliced, optional garnish
  • Fresh coriander or parsley leaves, for garnish
  • 30 g toasted pumpkin seeds (pepitas) or chopped roasted almonds, for crunch
  • 2 pandan leaves tied (optional) if you want a local pandan aroma while simmering
  • 1 tbsp olive oil for drizzling (optional)

Step-by-Step Method

  1. Preheat oven to 200°C if roasting the pumpkin. Toss pumpkin cubes with 1 tbsp oil, a pinch of salt and a little black pepper; spread on a baking tray and roast for 25–30 minutes until edges caramelise. Roasting deepens flavour but you can skip this and simmer raw pumpkin instead.
  2. If not roasting, heat butter or oil in a large pot over medium heat. Add chopped onion and cook for 4–5 minutes until translucent and soft. Turn heat to medium-low to avoid browning too quickly.
  3. Add garlic and sliced ginger, stir-fry for 1 minute until fragrant. Add chopped carrot and potato (if using) and cook for another 2–3 minutes to lightly coat with aromatics.
  4. Transfer roasted pumpkin (or raw pumpkin if not roasted) into the pot. Pour in stock to cover the vegetables by about 1–2 cm. Add pandan leaf tied into a knot if using, and bring to a gentle boil over medium-high heat.
  5. Reduce heat to medium-low and simmer, uncovered, for 15–20 minutes until all vegetables are tender and easily pierced with a fork. Skim any foam or excess oil from the surface.
  6. Remove pandan leaves. Using a hand blender, blend the soup until smooth and silky while still in the pot, or transfer in batches to a blender (be careful with hot liquids). For a very smooth texture, strain through a fine sieve.
  7. Stir in coconut milk (or cream) over low heat. Season with light soy or fish sauce, sugar, salt and pepper to taste. Add ground cumin or nutmeg if using. Heat gently — do not boil hard once coconut milk is added to prevent splitting.
  8. Adjust acidity with lime juice and check seasoning—Singapore palates like a balance of sweet, savoury and a little tang. If you want a chilli hit, stir in finely chopped chilli padi or serve on the side like a hawker stall.
  9. Serve hot in bowls, drizzle with a little olive oil or extra coconut milk, scatter toasted pumpkin seeds and fresh coriander. Pair with warm crusty bread, kaya toast for a quirky local twist, or steamed rice for a simple family meal.
  10. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on low heat, adding a splash of stock or water if too thick.

Tips & Serving Ideas

  • If you don't have an oven, skip roasting and simmer the pumpkin until soft — you can briefly sauté the onion, garlic and ginger for extra flavour before adding the pumpkin.
  • For a richer, tropical Singapore twist use full-fat coconut milk. Add it at the end over low heat to prevent curdling.
  • Buy kabocha or butternut at NTUC FairPrice, Cold Storage or your neighbourhood wet market; kabocha gives a naturally sweeter, chestnut-like flavour.
  • Adjust spice for family members: remove seeds from chilli padi for mild heat or serve sliced chillies and sambal belacan on the side like at a zi char stall.
  • To get an ultra-smooth texture, pass the blended soup through a fine sieve. This makes it look restaurant-ready for dinner guests.
  • Make ahead tip: the soup often tastes better the next day as flavours meld. Reheat gently and add a splash of stock if it thickens in the fridge.
  • For a smoky depth similar to hawker-style roast notes, char pumpkin pieces briefly on a hot grill pan before roasting or simmering.

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