According to some people, pumpkin is a "superfood". Eating pumpkin helps to reduce the risk of cancer, regulate blood pressure, combat diabetes, provide our daily fiber requirement, boost our immune system and many more. There are many ways of eating pumpkin, for example, smoothie, pie, soup, bread, pasta, pancakes, chips....the list goes on.
My
family, especially my husband, loves the pumpkin soup as it is sweet and very
tasty. When I am not making soup with it, I will just steam it only for him to
eat with rice (without fail for every meal). So, I usually keep stock of a few
pumpkins at home.
To make
soup, I will usually choose a pumpkin of about 1.2 kg to 1.5 kg in weight to
ensure that everyone has more than enough to drink. I use the following method
to make the soup:
Ingredients:
- 1.2 - 1.5 kg of pumpkin,
skinned, remove the seeds and cut into cubes. Then, give them a good
rinse.
- 2 big onions, chopped
- 4 cloves of garlic, chopped
- 1 litre of chicken stock (or
use 1 1/2 chicken stock cube and dissolve in water to make up 1 litre of
stock)
- generous amount of black
pepper
- butter
- double cream (optional)
- cheese (optional)
Method:
- Put a dollop of butter into your frying pan.
- Saute the garlic until fragrant.
- Add in the onions and fry them till they are soft.
- Add in the pumpkin.
- Then, add in chicken stock. Let it boil until the pumpkin becomes mushy.
- Add in a generous amt of black pepper.
- Leave the soup aside to cool down. (This step is important to prevent the soup from splashing all over when the ingredients in the soup are being blended.)
- Once it has cooled down, use a hand-held liquidizer or normal blender to blend the ingredients.
- Then return the soup to the pot to be heated up. The soup is ready to be served.
You may serve by:
- adding cream (optional) on top.
- sprinkling some cheese (optional) on top.
- adding even more black pepper into it.