Posted by: Jonjon | January 5, 2009

Soup –Pumpkin Soup 9.5/10

Soup –Pumpkin Soup 9.5/10



• 1-1/3 cups chicken stock 315ml Used Vegetable Stock
• 1/4 teaspoon salt 2g Did not use this much
• 3/4 cup and 1 teaspoon cubed fresh pumpkin 90g used a cup
• 1/4 teaspoon fresh parsley 0.3g
• 3 tablespoons and 1-3/4 teaspoons chopped onion 35g
• 1/8 teaspoon chopped fresh thyme 0.1g used a teaspoon
• 1/4 clove garlic, minced
• 1 tablespoon and 2-1/4 teaspoons heavy whipping cream 25ml did not use this
• 1-1/8 whole black peppercorns
• Cut pumpkin into 1/2-inch cubes. 1cm

Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
Puree the soup in small batches (1 cup at a time) using a food processor or blender.
Return to pan and bring to a boil again. Reduce heat to low and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

-Added a lot of stuff, taro, green capsicum, potatoes, carrots. Green capsicum and broccolis don’t really work, though white cauliflower works.
-I added like a teaspoon of thyme and it worked out great
-I forgot to grind the black peppercorns
-I actually pureed a pumpkin first, then I added some soup and put it into my juice blender with other stuff and it worked like a charm.
-I did not use whipping cream. I actually added like ¼ cup more of pumpkin so it was quite thick and nice. There’s no harm in adding more pumpkins.
-I used vegetable Stock

Learnt -Onions give the pumpkin sweet sweetness. There is no need to blend until the onions disappear, because the fine specks are actually quite nice to eat.
-Thyme enhances the flavor of the pumpkin soup,
-Taro seems to work well with anything!!!.

This was very very nice. Loved it. By the way, that kind of bread didn’t work well with pumpkin soup. I think it was called tiger bread or something? The one that is half as hard as a french baguette and has a cheese layering on top.


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