Creamless pumpkin soup

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.

pumkin soup 1_scaled

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!

Pumpkin soup

Serves 6-8
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Meal type Soup
Misc Serve Hot

Ingredients

  • 1.6kg pumpkin
  • 2 Large yellow onions
  • 5-6 cloves garlic
  • 800ml chicken stock (500-800ml)
  • 3 tablespoons olive oil
  • salt and pepper

Optional

  • Parmesan cheese (grated)

Directions

Step 1
Heat the olive oil into a big pot over a medium to low heat. Cook the onions for 2-3 minutes or until soft. Add the garlic and cook for another 1 minute.
Step 2
Add the pumpkin cubes and turn to high heat immediately. Cook for 1 minutes with constant stirring.
Step 3
Add the chicken stock/water to the pot to the level which all the ingredients are fully covered. Bring to boil and then turn to low heat. Let it simmer for 20 minutes.
Step 4
Turn off the heat and set the pot aside for it to cool down a little bit. Puree the soup with a hand blender.
Step 5
Bring back to boil. Add the cheese now if you have any. Season with salt and pepper. If the soup is not thick enough at this stage, let it simmer again until it reaches the consistency you are looking for.

Serve hot with bread rolls.

Note

I usually use chicken stock and water in 1:1 ratio. Basically the volume of liquid stock used should be very flexible, you just need to adjust to your own taste.

Substitute the chicken stock with vegetable stock or just water to make it a vegeterian soup.

 

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