Skip to main content
logo
Food Advertising by

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

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Ondeh Ondeh Pandan Cupcakes ~ 香兰小蛋糕

Ondeh Ondeh are green coloured and pandan flavoured glutinous rice balls with gula melaka or palm sugar filling, coated with freshly grated coconut.  We call it 'Kuih'.  Ondeh Ondeh cake is entirely different from this 'Kuih'.
I don't know how the name 'Ondeh Ondeh cake' came about but I guess it's because of the colour and the ingredients which are somewhat similar to that of the 'kuih'.
This pandan flavoured Ondeh Ondeh cupcake is moist, soft and slightly spongy and the gula melaka filling blends awfully well with the pandan and 'santan'/coconut milk.  A wonderful tea-time snack or a delectable dessert, any time!




Ondeh Ondeh Pandan Cupcakes ~  香兰小蛋糕
Ingredients
140 gm plain flour3/4 tsp baking powder1/2 tsp sodium bicarbonate2 Large eggs120 gm caster sugar80 ml canola oil80 ml coconut milk30 ml pandan juice1/4 tsp pandan paste100 gm gula melaka/palm sugar1.1/2 Tbsp watera pinch of saltMethod Sieve the flour with baking powder, sodium bica…

Braised Pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇

Not only is this Braised Pork ribs with mushroom  a homey dish, it's also very easy to prepare.  There are also three ways of cooking this delicious dish.  You can cook this in a pressure cooker if you're pressed for time, or in a slow-cooker or traditionally, simmering it in a good old fashioned, Wok!



Braised pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇
Ingredients

450 gm spare ribs12 Shitake mushrooms, soaked and stemmed 6 slices of ginger1/2 teaspoon black peppercorns, crushed1/4 teaspoon dark soya sauce1/4 tsp  chicken granules (optional)2.1/2 cups water, or morelight soya sauce, sugar and salt to tasteMethod In a wok shallow fry the ginger with some oil, then add in the mushrooms and stir-fry.Add in the spare ribs, stir-fry on high heat for about 5 mins. then add in  and some water.  Add in the sauces, crushed black peppercorns, chicken granules, lower the heat and cook till the ribs are tender.Fine tune to desired taste.Serve.