Here is the recipe written for my son and daughter to make their mother’s ‘Pumpkin Soup’. I never use Oil for this soup. Just like cooking Japanese soup, I simply cook vegetables in stock. I always use ‘Massel’ chicken stock or vegetable stock. It’s a very simple fuss-free recipe and any novice cooks can make it.
4 to 6 Servings
Kent Pumpkin 1/4 *about 600 to 800g
‘Massel’ Chicken OR/AND Vegetables Stock Cube(s) *for 1 cup (250ml) water, use 1/2 cube
Salt & White Pepper
Cream to serve
- Remove skin, seeds and spongy bit of Pumpkin, cut into chunky pieces. Onions and Potatoes are also prepared into chunky pieces. Never cut vegetables into small pieces.
- Place the vegetables in a large sauce pan or pot, add Water enough to cover the vegetables and add Stock Cube(s). For 1 cup (250ml) water, use 1/2 cube. *If you add about 750ml water, you add 1 & 1/2 cubes.
- Bring to the boil, then reduce heat to low, cover and cook for 30 minutes or until the vegetables are tender. Cool slightly.
- Using a stick blender, make it smooth. If the soup is too thick, add some water to thin it. Season with Salt & White Pepper.
- Drizzle with Cream and enjoy with nice crusty bread.