Hi everyone! Save yourself from a tedious 2 hour cooking from oven-baking butternut pumpkin, instead, opt for steaming technique. It takes 30 minutes to serve this Apple, Butternut pumpkin and Curry (ABC) soup for yourself, your guests or just the family. Summer is the season where supermarkets are embellished with an abundance of vibrant and warm colour foreign produce.  Choose 2 vegetables and quickly bring them together with a glass blender. Yes, you can use a blender to make a puree-smooth soup any time. 

I always thought that a stick blender is an essential item for the kitchen, even the salesperson in the electronic departmental store told me so. But when Ryan and I were only given a choice to buy one item that fateful day, its either the glass blender to replace the wrecked, turmeric-stained plastic blender, that we glued many times or a stick blender, which I can't possibly use them every single day, unless we are game for a liquid, baby food diet, hahaha. 

We bought the glass blender in the end. You might have guessed it! My plans for making soup has been adjourned again. I was so so tempted to make a summer-spiced soup last week after browsing through my old collection of Donna Hay's summer issues. Urgh! So after staring at the blender for days, I took the chance to try it and make this ABC soup. 

During the cooking process, I let the hot solid mixture to cool for about 12 minutes, then I poured it gingerly into the blender, hoping that there would not be any weird cracks on the surface. I bit my lips and pressed the blender. 

I remembered holding my breath for the first three seconds, and let out a huge relief when the mixture has broken down to fine pieces, and this amber liquid swirls effortlessly in front of me. 


So if you don't own a soup blender, simply try this out. Just really be mindful that the hot solid mixture needs to cool down for a considerable amount of time before processing them. 

This summer soup is perfect for the sweet tooth who also love a little spice for an extra punch. However, the addition of coconut cream synergise delectably with the rest, giving a mellow flavour when you are about reach the bottom of your soup bowl. At last, this soup is easy and gorgeous to prepare swiftly as an appetiser before your guests arrive. Serve it with bread, flatbread or a wrap to fill you up more. 

Ceramic ware:

New Edge Coffee Cup-Gold Strips & Triangle, by Oh!leafsg

ingredient list-01.jpg

Time: 35 minutes (including preparation)

Ingredients (Serves 3)

  • 2 small apples 
  • 800g Butternut Pumpkin
  • 2 red onions
  • 2 cups vegetable broth
  • 2 tbsp olive oil
  • 2 ½, tbsp coconut cream


  • 3 tbsp curry powder
  • 1 tbsp nutmeg
  • 1 tsp black pepper
  • 1 tsp sea salt 


  • Coconut cream
  • Large chilli slices
  • Radish slices
  • Baby spinach


  • Remove skin of butternut pumpkin using a cleaver. Remove core by scooping pumpkin seeds with a tablespoon.
  • Cut butternut pumpkin in large chunks
  • Peel off apples' skin, cut them in small chunks
  • Dice red onions



  • Fill up large frying pan with 1 litre boiling water. Lay butternut pumpkin chunks on a vegetable steamer over medium heat and steam for 8 minutes. 
  • Mash cooked butternut pumpkin with a potato masher or the back of a wooden ladle. Set aside to let it cool.
  • Heat soup pot with olive oil. Add onion and sauté over medium heat until golden brown for 5 minutes.
  • Add the apple, mashed butternut pumpkin,  and vegetable broth. Turn up to medium-high heat, and fry for 2 minutes till the mixture is combine.
  • Add in spices, stir well. Cover and simmer gently until apples are tender for about 5 minutes. 
  • Open lid, and let mixture cool for 12 minutes. 
  • Pour mixture to a glass blender (I highly recommend you to use glass instead of plastic blender). Process for 30 seconds at low speed and 20 seconds at high speed until smoothly pureed. Or better still, simply insert a stick blender into the pot at your luxury and blitz till smooth. 
  • Ladle soup to individual soup bowls. Just before serving, stir in an extra teaspoon of coconut cream, large chilli slice, and fresh veggies for a stronger punch in flavour. 

Thank you oh!eaf for sponsoring this post!