A rich and savory pumpkin soup, with an accent of tingly heat. Perfect for ringing in soup season. Crafted by Dorcas Lin (@miracletoneslover).



Prep time: 20 min

Cook time: 60 min

Serving size: 2-3 servings

  • 1 sugar pumpkin (using half for the soup)

  • Salt and pepper to taste

  • 2 tbsp olive oil

  • 1 medium onion

  • 4 garlic cloves

  • 3 cups chicken broth

  • Heavy cream or whole milk

  • 1 tsp Fly by Jing Tribute Pepper Oil

  1. Preheat oven to 350 degrees Fahrenheit and line baking sheet with parchment paper.

  2. Cut sugar pumpkin in half lengthwise and remove seeds and strings.

  3. Brush pumpkin flesh with oil, sprinkle with salt, and place face down on baking sheet. Poke the skin with a fork a few times.

  4. Bake for 45-50 minutes or until the flesh is soft. Let cool for 10 minutes.

  5. Chop onion into slices, and peel garlic cloves.

  6. Heat up a pan on medium high heat and add a drizzle of olive oil before adding onions and garlic.

  7. Cook for about 5-7 minutes or until garlic and onions are slightly charred.

  8. In one of your pumpkin halves, scrape out the flesh.

  9. Add pumpkin flesh, garlic, onions, and chicken broth to a blender. Then, blend until consistency reaches a smooth puree.

  10. If necessary, pour into a small pot to reheat the mixture.

  11. Pour into individual bowls and add a splash of heavy cream or milk and stir in.

  12. Add in drops of Fly by Jing Tribute Pepper Oil to taste.

  13. Enjoy!


Tribute Pepper Oil

fragrant, surprising, electric
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Tribute Pepper Oil

fragrant, surprising, electric