From The Case Kitchen | Pumpkin Scoop

Agent Mystery Case | Recipe | Pumpkin Scoop | From the Case Kitchen

The Magical

When hubby vowed to cook, clean and slave after me almost 20 years ago at our surprise wedding, we came together knowing only a handful of tried and true recipes between us.


Living in Crows Nest with what I believe were 88 restaurants just minutes from our front door, meant those first few years together were a real food odyssey. Experimenting and indulging our taste buds and foodie tendencies with a choose your own adventure aka restaurant several nights each week and sticking to what we knew worked at home.


When we first moved away from Sydney, it was a huge shock to discover that a lot of places in the sleepy town we were then living in didn’t stay open after 9pm. As I was continuing to work in Sydney and now commuting over an hour, it meant we actually needed to find our feet in the kitchen and by we I’m pointing the finger very sternly at hubby here.


If you’ve been following the blog, you will already know about our first Valentine’s Day disaster meal where hubby mistook 3 cloves of garlic for 3 whole garlics when cooking my favourite meal ‘steak diane’.


There was also the time, he attempted his first roast dinner and needed to phone a friend. In this case it was his mother.


It probably shouldn’t have shocked or offended me as much as it did when my mother-in-law (someone who still thinks a woman’s place is in the kitchen and still to this day gets up and cooks her husband breakfast each morning) gifted me the Common Sense Cookbook, all those years ago. For anyone that knows me, it will come as no surprise that I re-gifted the book to hubby soon after.


Knowing my track record for bad meals, it’s a wonder my own mother didn’t gift me the same recipe book.


Although I remember the stories of when my mother first married and she use to keep the outside lettuce leaves and throw away the inside. There was also the fact she thought you had to boil eggs for 30 minutes. While her cooking skills improved over time, there really wasn’t much time for lessons. Cooking at school covered the basics but I had other fish to fry.


I was rather fortunate that when I first moved out of home my younger sister was dating a chef and I picked up a signature super easy pasta dish from him. It was a variation of this dish which I cooked from ‘scratch’ that may have sealed the ‘move in with me’ deal with Mr C, with him looking on in awe after living off those packet pasta microwave meals.


Luckily Mr C fell in love with me and moved in before I had any real chance to show the true extent of my cooking skills. My ability to burn or ruin a good meal is probably one of the biggest reasons, the cook, clean and slave after me vow came to be (that’s my story and I’m sticking to it, those princess rumors need to stay buried).


Even luckier…. hubby not only loves to cook but to experiment in the kitchen.  I think the best dish he has ever served me was pancakes alaska. The worst, well that was definitely the 3 whole garlic steak diane.


These days with three girls that constantly need feeding (who knew) and a hubby that travels with work often, I need to cook more often than I would like. I tend to stick to quick and super easy meals. Due to my health issues and food intolerance, I also prefer meals that will suit the whole family. Even if it means setting aside my portion in its rawest form before adding to it for the rest of the family.


This week, I’m sharing one of my tried and tested recipes. It’s what I like to call pumpkin scoop. It really is the thickest and creamiest pumpkin soup you will ever taste without the need for cream.


Agent Mystery Case | Recipe | Pumpkin Scoop | From the Case Kitchen



From the Case Kitchen | Pumpkin Scoop

Prep Time: 5 minutes

Cook Time: 2 hours

Total Time: 2 hours, 5 minutes

Yield: Serves 6 with leftovers

From the Case Kitchen | Pumpkin Scoop

Super easy and oh so creamy pumpkin soup without all the additives. It's what I like to call... Pumpkin Scoop!


  • 1 large whole pumpkin
  • 1 - 2 glasses of filtered water
  • Cracked pepper to taste
  • Spices (optional)


  1. Preheat oven.
  2. Bake pumpkin whole, with skin on at 190 degrees for up to 2 hours depending on the size of the pumpkin.
  3. Once skin has blackened and you can put a knife easily through the flesh, pull from oven and set aside.
  4. Remove skin and scoop out flesh with a fork. Add flesh to blender with 1 cup of water. Gradually add the 2nd cup of water till you reach the required consistency. Season with cracked pepper.


I usually aim for a 2 to 3 kilo pumpkin. You don't need to use filtered water that's just my preference.

You can add spices. My favourite here is ginger.

Depending on the pumpkin and how caramalised the skin ends up you may want to blend this as well.

You can also add a bit of sour cream, cream or greek yoghurt before serving but I honestly find this soup thick and creamy enough without it.


I’d actually forgotten how super easy and incredibly healthy this meal is. Over the years, I’ve made this more unhealthy than it needs to be, by using packet stock and low fat cream. It was only after watching That Sugar Film that I decided it was time to head back to basics and this was a great way to start.


More recipes from The Case Kitchen coming soon. In the meantime, make sure you head over and enter my Brunch is on ME GIVEAWAY.


Agent Mystery Case | Giveaway | Brunch is on me


Do you have a signature dish or a go to recipe that you turn to when you are trying to impress? I’d love to hear all the juicy details.


About Mystery Case 608 Articles
Managing Editor of Agent Mystery Case. Follow Raychael aka Mystery Case on her mystery adventures 'casing' people, products and places to bring you her worth casing favourites.