Owh why I love all fake delicious flavour. From fake chicken flavour, fake cheese flavour, fake mince beef and on and on. it is not that I really really love those particular food ingredient, It is just preference of my family, my son love cheese though. This recipe I was made back during halloween season when we have abundance of pumpkin, always eat seasonally and local, for sustainable cheap and fresh produce. Apart of loving good fake thing, only good fake things (not plagiarism or pirating hehe), I also love good cheap things, yep-yep.

I  made this recipe accidentally, when I just throw thing in my baking tray, looks for what available in my fridge or cupboard then here we are, most of the time I would do that, fridge foraging and cupboard foraging, that’s helping me to not throwing and wasting any food, and again it becoming cheap too, I always feel so sad when finally I waste and throwing some food. Most of the time, it is like an old song, something will be coming perfectly good if I just throw thing randomly, but when I intentionally make some food, so exciting with a lot of preparation, most of the time disaster is what I got, I don’t know why, maybe it got to do with my anxiety when I want to do thing correctly and perfectly, those thing got me anxious and end up being in the middle of disaster.

This recipe is only enough for two, but surely you could just pick up similar ingredient like mine. If you asked me, where the cheesy flavour come from, the answer is I don’t know exactly from which ingredient, I think maybe come from the roasted pumpkin, because the seasoning is minimal and super basic, but instead of using onion, I used the bulb of spring onion, also mixing it up with shallot, garlic, and thyme for suave, mild flavour. If you are in mood from something stronger, you can used rosemary, just used very little amount of it, just to infuse the soup, because. this is only my opinion, bunch of rosemary are taste like soap hehe, unless you using it to seasoned your steak.

So here we are, let’s have some warm soup in this late of winter and wishing for several hour of warmness.

Disclaimer : Again, if you asked me where the cheese flavour on this dishes come from, I don’t know exactly where it come from, My prime suspect is from marriage of the pumpkin and spring onion bulb.



  • 150gram to 200gram of pumpkin (you can replace it with butternut squash, I think it available all year around)
  • 1 shallot, slice it roughly
  • 1 bulb of spring onion, slice it roughly
  • 2 to 3 garlic, crush it
  • Few spring of thyme (or used the dried one on 1/2 of tsp)
  • Sea salt and pepper
  • 300ml of plant based cream
  • 200ml of water
  • Drizzle of vegetable oil to bake (if you want something with strong flavour you can used olive oil)


  1. Pre heat the oven for 180 Celsius degree
  2. Lay all the ingredient (except for the cream and water), into baking tray, drizzle with vegetable oil then season with sea-salt and pepper, and mixing it through.
  3. Bake into the oven for 25-30 minute (depend on your oven, just take care to not getting burned).
  4. After the vegetable are perfectly bake, put it into medium size pot and medium heat together with the water, and let it bubbling away.
  5. After the soup bubbling away, put inside the cream, just let it bubbling (don’t forget to give a taste before taking it out from the heat and corrected it accordingly), take it out the heat when the flavour are balance then blend it until smooth and silky.
  6. I serve mine just as it is, but you could also add some extra cream, crouton or good bread.

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