Recipe Reinterpretation: Paul’s Patisserie’s Pumpkin Soup~ 輕爽的南瓜濃湯

Quite a long time ago, I had a bowl of pumpkin soup at Paul’s Patisserie. I remember that it was tasty, but my mind was preoccupied with their delicious pastries, so I forgot about it.  Until now.

有一次去 Paul 跟朋友吃飯的時候, 吃到一碗還不錯的南瓜湯。但因為我的注意力全部被他們的草莓千層 pie 移走了, 我沒有特別紀錄下來。 但記得很爽口, 除了甜甜的南瓜味, 還有淡淡的鮮奶油的香氣。


Pumpkin soup, from Paul’s Patisserie

I came home one day to find a pumpkin in my living room, which was a gift from a family friend who has a garden plot in Yang-ming-shan(陽明山).  She must have a bumper crop this year, because they kept coming.  To date, there are still at least three mid-sized pumpkins, sitting in my kitchen that I haven’t found recipes for.

一天回到家裡, 在客廳遇到一顆超級大的南瓜。 (原來是家人的朋友自己在陽明山上種的)那麼大的南瓜, 要怎麼吃才好呢? 那時候, 就想到 Paul’s 的南瓜湯。 所以, 有一個週末的下午, 我就把這顆南瓜給栽了, 再煮成湯。 [題外話,中文教學時間又到了, 我家人說, 南瓜是用切的, 不是用 “栽” 的, But, 那麼難切的東西, 怎麼可能用切的? (奶油是用切的吧!) 我是用了我們家最大的菜刀,才切的動。那麼大費周章 當然也要用一個比較 powerful (有力量) 的字來形容吧!]


I used a recipe from BBC Good Food. Instead of a canned version of vegetable stock, I used my own version of vegetable stock, which  just has celery, carrots, mushrooms and onions, leeks, and an apple. (I could pretend that the apple was a “secret” ingredient, but the truth was, it was a slightly wrinkly, very expensive Fuji apple, that I didn’t want to waste, but I was surprised that it added a lovely hint of sweetness to the broth)

如果追求簡單的食譜, 那湯底可以用罐頭的高湯。 但我覺得通常罐頭的高湯太鹹了, 所以我就自己熬了一鍋蔬菜湯底。 裡面就放了一些青菜,香菇紅蘿蔔,大蒜 (leeks) 洋蔥, 還有一顆蘋果。我用中火煮了一個多小時, 然後把煮熟的青菜撈出來, 再加上烤熟,去皮的南瓜,還有鮮奶油。 到了照片右下角的時候, 你會很想放棄, 因為那時候, 湯會看起來有一點恐怖。 但別擔憂。 一切就交給果汁機來處理就好了!


While the vegetable stock was cooking, I roasted the pumpkin in the oven, with a generous swig of olive oil and a sprinkle of coarse salt. After letting the stock bubble away for about 2 hours, I fished out all the vegetables from the stock, and added in the pumpkin,and cream.  By then, the soup looks a bit scary, with chunks of pumpkin, and stray bits of vegetable.  Never fear, just dump it into the blender (only fill the blender about 3/4s of the way full, otherwise you may sling hot soup all over your kitchen (not that I learned that by experience, or anything)


最後的步驟, 就是把湯再過濾一次, 這樣就確保湯裡面不會有渣渣。 (大概是我果汁機不夠高級, 所以難免還是有一些小小的纖維)

Even though pumpkin soup seems to be a bit warm for these hot summer evenings, it’s actually quite tasty lukewarm, served with a dollop of fresh cream, and also with a couple slices of fresh whole wheat bread.  I toasted the bread with some fresh shavings of parmesan, thus creating a light, yet satisfying dinner.


本來以為南瓜湯是冬天的菜餚, 但覺得其實夏天吃也很輕爽。 這次我配上剛出爐的全麥麵包 覺得是很滿足的一餐!


Pumpkin Soup 


  • 4 tablespoons olive oil
  • 2 onions, finely chopped
  • 1kg pumpkins or squash, peeled, deseeded and chopped into chunks
  • 700ml vegetable stock or chicken stock
  • 142ml heavy cream


  • Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 minutes, until soft but not colored.
  • Add 1kg peeled, deseeded and chopped pumpkin or squash to the pan, continue cooking for 8-10 minutes, stirring occasionally until it starts to soften and turn golden.
  • Pour 700ml vegetable stock into the pan, then season with salt and pepper.
  • Bring to  boil, then simmer for 10 minutes until the squash is very soft.
  • Pour the 142ml pot of double cream into the pan, bring back to boil, then purée with a hand blender.
  • For an extra-velvety consistency you can now push the soup through a fine sieve into another pan.

(The soup can also be frozen for up to two months)

Recipe adapted from BBC Good Foods 




  1. Dear Peggy,
    我後來發覺這個蔬菜高湯真的非常的 versatile(白搭?白用?)
    我有時間就煮一鍋, 然後用來當各式各樣的濃湯底。
    或是懶的話, 就直接澆在麵上
    營養又好吃喔! :)

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  3. Pingback: Product Review: Cuisinart Immersion Blender (Model CSB-76TW 美膳雅專業級手持式攪拌棒 (CSB-76TW) 使用心得 « Ciao desserts! 「 焦點心 」

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