This is my first time making a western kind of soup. Dont think that i do not like western soups, no ..it's because i do not know how to make them. I can tell you that i dont even know how to make mushroom soup. I was very delighted when i saw my sweet friend, Bee Bee posted her pumpkin soup as this is one of my favourite. Of course, sometimes we can just get the recipe from the internet but there's always some inspiration when you see your friend making it and you just want to follow. Thanks, Bee bee.The first time i made this, i had it with some Brazilian Quick Rolls and it was so nice. It is rich and flavourful! Then another time, i had some garlic rolls to eat along. Yum! As of more recent, i also see some of you making broccoli cream soup, potatoes and pea soup, leek and potatoes, creamy chicken soup...i'm learning from all of you! i think from now on, i should make some chicken or vegetable stock and store them, they are just very handy when i want to make some soups. Have a nice weekend, everyone.
|i prefer mine with less dairy so i only added about 3 tbsp of cream towards the end of cooking.|
Recipe ( from Honey Bee Sweets , adapted from foodnetwork.com)
1 tbsp butter
1 large onion, diced
1 carrot, peeled and diced
1 apple, peeled and diced
2 cups pumpkin, diced and roasted*
1/2tsp dried thyme
1 bay leaf ( omitted )
2 cups chicken stock ( I used vegetable stock )
1 cup of fresh cream ( 1 used about 3 tbsp)
salt and pepper
*To roast the pumpkin, peel and dice the pumpkin, lay them on a baking tray, sprinkle some salt and black pepper and coat with some olive oil. Roast in the oven for 15 minutes or till tender.
1. In a large pot, melt the butter. Add in the diced onion, carrots and apples. Stir and cook till slightly tender. Add in the dried thyme, bay leaf if using and roasted pumpkin. Continue to cook till mixture is slightly mushy. Add in the stock and cream ( i only put in the cream last )and cook till just boil. Remove from heat and let cool slightly.
2. Remove the bay leaf and blend the mixture till creamy, return the mixture to pot again and heat up. Add salt and pepper to taste. I added the 3 tbsps of cream here. Serve immediately.
Linking this to Recipe Box 23 hosted by Chaya and
Foodie Friday at Simple Living and Eating