News #1, Mom arrived from Myanmar today. News #2, pumpkins were on sale today – 90c per kg, less than a third of what it is normally priced at the supermarket. The only problem was … they sold it whole and I couldn’t just buy a quarter or half a pumpkin. I was with Mom and she said “Well I can use half of that to make Chinese pumpkin cake so you can figure out what to do with the rest.” So that’s when I decided I would make a pumpkin soup. I’ve actually never made one before … because the idea of cutting something that big and hard was daunting. The last time I tried, I nearly broke my knife (it was a cheap, blunt one in my uni days) … but I digress. So it’s pumpkin soup today!
Prep time 15 mins
Cook time 30 mins
2 onions, chopped
1.2kg pumpkin (roughly half a pumpkin), chopped
500ml vegetable stock
150ml light thickened cream
Melt the butter in a large pot and sautee the onions until they are soft.
Add the pumpkin to the pot and let it cook for about 5 minutes, letting it soften.
Add the vegetable stock, water and cream. Let this simmer for about 20-25 minutes until the pumpkin is soft and falling apart.
Take the pot off the stove and blend the soup with a stick blender until smooth.
Run the soup through a sieve so that it is smooth. Mom always says this is a cumbersome step but it makes the soup so silky smooth this way! So it really is up to personal preference. Skip this step if you like a more chunky soup.
Serve with croutons, bread, etc. (not included in calorie count). I dropped a spoonful of leftover cream on top just for the effect.