I started to learn to eat pumpkin after I tried out a simple dish of baked pumpkin introduced in an article. As it is rather sweet on its own, and mashy when cooked, I feel that baking it without much added flavourings brings out the best texture and flavour. I realised I love starchy food, such as potatoes, sweet potatoes and pumpkins (not the wet, mashy type my mum cooked :P)
When I saw Daphne's speedy pumpkin soup, I made a note that I shall try it someday. :) It was really simple, if not for the cutting and peeling of the hard pumpkin skin. In the recipe, Daphne did not mentioned how to prepare vegetable stock, so I guess the easiest way is to use....yes those prepared vegetable stock sold in cubes!
Modified from Daphne's recipe,
- 0.75 kg pumpkin (about half whole pumpkin, not chopped yet)
- Half red onion, sliced
- 2 cups of vege stock
- Herbs of your fancy
- Salt n cracked pepper
- Toasted almonds
- Skin pumpkin shell, remove seeds and chopped into cubes.
- Arrange pumpkins and sliced onions onto baking trays, roast at 180°C for about 30 minutes, or until soft.
- Boil stock (I used Knorr Brand vegetable stock cubes - Add 3/4 cube into 2 cups water).
- When stock boils, add pumpkin and herbs (I used dried oregano).
- After about 2-3 minutes, remove from heat and cool.
- Use hand blender, mash pumpkin till smooth.
- Return to heat. Stir gently till heated through.
- Ladle and sprinkle toasted almonds.
- Serve warm!
Recipe Source: Daphne - More than Words
This recipe serves 2-3
The soup was rich and tasty! Could it be due to the vegetable stock which contained MSG? Hehe...I only realised it later. :P You may used half of the vegetable stock cube as I find it a little salty to my liking. :)