It has been a busy week.
I didn’t managed to cook any dinner at home during the weekdays but I cooked basically the whole Saturday for a party at home. Pumpkin soup is one of the dishes I prepared on that superb busy day. Quick and easy, why not?
My family loves pumpkin, especially my mum. She used to cook it very often (most likely) for the reason that it is good for our health. The way she cooks the pumpkin is nice but standard. I can’t remember we had any pumpkin soup at home if my mum was the one cooking. For a few times my dad made a pumpkin soup but somehow it tasted way too “chinese-cooking style” to me, not the type of pumpkin soup that I’d imagined. You know, that thick, creamy, smooth pumpkin soup.
So after I’ve got my own kitchen, W and I had been talking about to make a western-style pumpkin soup by our own. We did that quite frequently and we love it. I’ve tried a few variations by adding cream or milk or cheese and very soon we realised that the best pumpkin soup for us is the creamless pumpkin soup. It is because we always get indigestion problems after heavy dairy product consumption, just like our mum.
So yes, this is my standard family pumpkin soup recipe. There are two soups that I wish my parents would enjoyed them as much as we do in our life in Singapore, the creamless pumpkin soup and the tomato & basil soup. I did the tomato & basil soup so this pumpkin soup will be the next!