Pumpkin Puree

  • Japanese Pumpkin 1000.0 g
  • Carrot, sliced 100.0 g
  • Onion, Sliced 50.0 g
  • Water 250.0 g
  • Knorr Chicken Seasoning Powder 1kg 3.0 g

Salted Egg Paste

  • Margarine 50.0 g
  • Knorr Golden Salted Egg Powder 800g 100.0 g
  • Evaporated Milk 200.0 g
  • Sugar 40.0 g
  • Knorr Chicken Seasoning Powder 1kg 15.0 g
  • Salt 5.0 g

Pumpkin-Salted Egg Soup

  • Pumpkin Puree 700.0 g
  • Salted Egg Paste 500.0 g
  • Milk 500.0 g
  • Water 700.0 g
  • Cream 300.0 g
  • Salt 10.0 g
  • Curry Powder 10.0 g
  • Butter 200.0 g

Lemon Grass Skewers Scallop

  • Hokkaido Scallops 300.0 g
  • Lemograss ‘Skewers’, 5cm length 10.0 pc
  • Salt 3.0 g
  • Pepper 1.0 g

Before Serving

  • Shiso Cress 5.0 g
  • Coriander Cress 5.0 g

Impress your guests with this creamy pumpkin soup with a twist. Accompanied with delicious lemon-grass skewers of scallops, this satisfying soup is a tantalising conversation starter to kick-start the rest of the meal.



  1. Pumpkin Puree

    • Preheat steamer.
    • Cut the top of the pumpkin and steam the pumpkin till cook.
    • Using a spoon or a partisan scoop remove the meat of the pumpkin.
    • In a pot, sweat onions and carrots till soft.
    • Add in pumpkin, sauté till it is caramelized.
    • In another pot, mix water and Knorr chicken seasoning power and bring to boil
    • Once vegetables are soft, blend all ingredients with a kitchen blender.
    • Set aside.
  2. Salted Egg Paste

    • In a pot, melt margarine, add in evaporated milk and bring to boil
    • Mix in seasonings and whisk in Knorr golden salted egg powder.
    • Bring paste to boil and set aside.
  3. Pumpkin-Salted Egg Soup

    • Mix all the ingredients expect cream and butter. Bring to boil.
    • Fold in cream and bring to boil.
    • Set aside.
  4. Lemon Grass Skewers Scallop

    • Lightly slit the scallops with the paring knife, pierce the lemon grass thru the scallop.
    • Season with salt and pepper.
    • Grill the scallops till cook.
    • Set aside.
  5. Before Serving

    • Bring pumpkin soup to boil and whisk in butter.
    • Pour into the pumpkin “bowl”
    • Garnish with lemongrass skewered scallops and watercress sprouts.
    • Ready to serve.