I've been wanting to make this Pumpkin Soup for the longest time. Finally had a chance to do this for a quick meal, literally as I'm having a bowl of this with some croutons for my lunch!
It's simply yummy and full of goodness! And I never imagined it is so easy to make.
Pumpkin Soup (南瓜汤)
recipe from Anncoo Journal
2 tbpsn olive oil
1 potato, peeled and chopped into chuncks
1 onion, finely chopped
550g pumpkin, peeled deseeded and chopped into chunks
550ml chicken stock (I used Swanson brand)
pepper to taste
1. Heat olive oil in a pot and fry chopped onions till a little translucent. Add chopped potato and pumpkin to the pot, then carry on cooking for about 5 minutes at medium heat.
2. Pour in chicken stock and bring to boil, then simmer for 15-20 minutes until the potato and pumpkin are very soft. Cool down the pumpkin soup a little and puree with a hand blender till smooth.(I don't have a hand blender, so I pour into my Kenwood table blender to puree. I'll definitely consider buying a hand blender!)
3. Return the pumpkin soup to a boil and serve immediately with a dash of pepper.
I am submitting this post to Little Thumbs Up October Event: Pumpkin, hosted by Eileen of Eileen’s Diary and organised by Zoe of Bake for Happy Kids and Mui Mui of My Little Favourite DIY
"My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.
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