Cuisine: Western | Prep Time: 10 minutes | Cook Time: 30 minutes | Serve: 2 persons
Pumpkin soup for the weekend! Wanted to have something comforting while relaxing at home, hence resort to some pumpkin soup. I wanted to go for something different, in taste, so I created my own version or more like try out something new. I added Turmeric powder in it, which turns out isn’t bad but quite flavourful Don’t know if everyone will like it, but I did served it to my family and they finished every single drop of it.
I wanted to explore something new by not doing it the typical or traditional way where we usually will add in cream into the soup. I wanted something less fattening hence omitted the cream.
Use a fork and poke some holes on it to let it cook thoroughly.
Half a pumpkin (any preferred kind)
Ginger (own preference)
1 tbsp of butter
1 tsp of chilli powder
1 tsp of dried coriander leaves
1 tsp of turmeric powder (optional)
500ml Chicken stock (I used chicken cube)/ vegetable stock
1. Clean the pumpkin and cut into wedges, poke holes using fork on the pumpkin skin.
2. Baked the pumpkin on 175 degree celcius for 20 to 25 minutes or until it soften. Begin to prepare the other ingredient.
3. Once the pumpkin is done, take it out from the oven and leave it to cool on room temperature.
4. Put the butter into a pot and fry the onion until caramelized. Add in the other dry ingredient and fry for another 3-4 minutes.
5. Add in the chicken stock and let it simmer for 5-10 minutes.
6. Once done, blend the soup to get a smooth and creamy texture.
7. Garnish and serve.