Skip to main content

Pumpkin Soup



Credit must be given to my daughter for preparing this savoury and delicious Pumpkin soup from scratch.  Although it was quite a tedious job which required long hours to make the chicken stock, I must admit that it was well worth the effort.  A delectable, nutritious soup all made with love......












Recipe for Pumpkin Soup

Ingredients for chicken stock base
  • 3 litre water
  • 1 kg chicken bones
  • 4 stalks celery - cut
  • 3 medium size carrot, peeled and cut
  • 4 pips of garlic - crushed
  • 2 medium size onions - cut into wedges
  • 1/4  teasp peppercorns - crushed
  • 1 teasp mixed dried herbs
  • Seasalt to taste
Preparation
  1. Blanch the chicken bones in some hot water, strain off the water, rinse well.
  2. In a pot bring the 3 lt. water to the boil, add in the chicken bones followed by the above ingredients except the seasalt.  Once boiling, reduce heat to low, cover and simmer for about 4 hours.
  3. Strain the chicken stock, discard the chicken bones, celery but retain the carrots.
  4. Fine tune to taste.  Set aside.
Ingredients for Pumpkin soup
  • 1 kg pumpkin, nett wt., diced into small cubes
  • 1  teasp pressed garlic
  • 1 big onion diced into small cubes
  • 1 Tbsp cooking oil or Butter
  • Thickened cream
  • Mixed dried herbs
  • Seasalt to taste
Preparation
  1. In a pot add in some oil and saute the diced onions till translucent, add in the garlic and fry till fragrant.
  2. Add in the diced pumpkin and fry till cooked.
  3. Add in enough chicken stock to cover the pumpkin and add in the carrots from the stock as well.
  4. Fine tune to taste and add in some mixed dried herbs, simmer to a light boil.
  5. With a handheld blender, puree the hot soup till creamy and strain if a smooth consistency is desired.
  6. Ladle into  serving bowls.
  7. Add in some thickened cream and a sprinkling of mixed dried herbs.
  8. Serve immediately with some toasts, fresh bread or even on its own.
  9. Freeze any left over chicken stock for future use.



I'm linking this to Recipe Box #4 hosted by Bizzy Bakes.

Comments

  1. Could you please show a pic of "Mixed dried herbs"? Thank you for the recipes.

    p/s: you are blessed with a good daughter :)

    ReplyDelete
    Replies
    1. Thank you. It's McCormick mixed herb which is easily available in the supermarkets.

      Delete
  2. I am trying not to make soup in this hot weather but this is one, I want to file away for the Fall when it gets cooler. Pumpkin is such a good flavor. It is hard not to like it.

    ReplyDelete
    Replies
    1. Pumpkin soup is quite popular as pumpkin has a lot of nutrients and healthy.

      Delete
  3. Cheah, you are lucky your daughter can cook. Hope she picks up all your skills in cooking and baking. Most important too, cooking with love.

    ReplyDelete
    Replies
    1. Kimmy, thanks for the compliment. She likes to cook and occasionally bakes but too lazy to jot down the recipes!!

      Delete
  4. Cheah, i think you also can goyang kaki liao, since your daughter is a good cook now, hehehe..Nice presentation and yummy soup!

    ReplyDelete
    Replies
    1. She'll only dabble in the kitchen when she's back for a holiday! Yes, she can cook.

      Delete
  5. Thanks for the credit Mom! *hugs*

    ReplyDelete
    Replies
    1. You're more than welcome....'Big hugs'!

      Delete
  6. Really creamy and smooth! Beautiful presentation, Cheah.

    ReplyDelete
    Replies
    1. Thank you Angie. Where presentation is concerned, much to learn from you!

      Delete
  7. i always love pumpkin soup..the western type and not so creamy type. i hv bookmarked a few versions of pumpkin soup and yet to try any of them, will kiv this too!

    ReplyDelete
    Replies
    1. My girl made this for my other half's b'day and he enjoyed it. I've kept the balance of chicken stock in the freezer for future use.

      Delete
  8. Mmm...that's an exciting bowl of healthy soup. I would love that any time. Cheah, your daughter cooks well....like mother like daughter :D

    ReplyDelete
    Replies
    1. Thanks for the compliment, Mary. We still have got lots to learn!

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Assam Prawns ~ 亚参虾

Assam Prawns is a popular Malaysian dish which is not difficult to whip up.  The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'.  Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising.  Yum is the word for it!





Assam Prawns  ~  亚参虾 Ingredients

400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice.  Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…

Chinese almond jelly ~ 杏仁豆腐

This almond jelly is commonly found in Dim-sum restaurants and it is a refreshing dessert to enjoy. You can either treat your family with this home-made jelly or serve this to your guests after a meal.  There are many ways to serve this dessert.  Can be eaten on its own or served with fresh fruits and some syrup or canned fruits or fruit cocktail.  No one will refuse this dessert except for some people who may not like the almond fragrance.





Chinese almond jelly ~  杏仁豆腐Ingredients

20 gm agar agar strip100 gm rock sugar1 cup water5 cups soy milk4 Tbsp almond powder mixed with 1/4 cup watera can of rambutan and pineapple and some Osmanthus flowersMethod Soak agar agar strips for 30 mina or more, till softened, squeeze out excess water.Place the softened agar agar stips into a pot with 1 cup of water and cook on low heat.  Keep stirring till strips have dissolved.Mix 1/4 cup of water with the almond powder, add this into the pot.Add in the 5 cups of soy milk and rock sugar, stir till dissolve…