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| Creamy Pumpkin Soup |
There are a few types of pumpkin in the market, some are good to make Chinese soup, some are good for stewing, or desserts, but which one is best to use for making creamy soup?
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| From left to right : Butternut Pumpkin, Japan Pumpkin, Blue Pumpkin |
For this recipe i prefer Butternut Pumpkin. Why? Simply because i have used the China pumpkin to cook this creamy soup but the end result was not very good, the texture of the soup was not at the right consistency and taste a little dilute. Then i tried using the Butternut Pumpkin and the result was yummy!! Here's the recipe .........
Ingredients :
- 700g Butternut pumpkin, seeded and cut cubes
- 1 tbsp of butter plus 1 tbsp of olive oil
- 2 medium size of potatoes, cut cube
- 2 onions, cut cube
- 4 big cloves of garlic
- 2 big heap tbsp cream
- pinch of salt
- dashes of pepper
- 1 heap tbsp of Maggi Concentrate Chicken Stock
- 2 3/4 cups of water
- some chopped fresh basil leaves or dried basil for garnishing
- dash of McCormick Cinnamon Powder for cooking and little bit for garnishing
- 1 tsp of cream for garnishing
Method :
- in a pot under medium fire, add olive oil and melt the butter
- a quick saute of the onions and garlic
- add pumpkin cubes, potatoes, chicken stock and water, stir
- keep stiring, cook until the pumpkin and potatoes are soft
- pour it into a blender and blend it till fine, if you don't have blender use the mixer
- then transfer back to the pot and cook for a very short while
- add salt, pepper, and pinch of cinnamon powder, stir
- add basil and cream, stir
- garnish with pinch of cinnamon powder and little cream before serve
Serve while hot! Enjoy your soup!
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