Whenever I browse at the fresh produce section of local supermarkets, I often wonder “What dish uses this vegetable?” or “What an unusual root (or fruit)! How does one cook it?”.
I grew up eating hardly any pumpkin at all. Just the other day, I tried some pumpkin soup at a restaurant and it tasted so good and hearty. Since then, I had been wanting to prepare pumpkin soup at home.
I got a recipe for pumpkin soup recently and today I finally had the time to test out the recipe. It turned out to be an easy dish to prepare. The ingredients were few and the steps simple.
Ingredients:
Butternut or Japanese pumpkin (sweeter) – 800g (when bought), seeded, skinned and coarsely chopped
Potato – 1 medium (I used russet)
Brown onion – 1, coarsely chopped
Chicken broth – 1 can (topped it up with water to make 3 cups, I used Swanson’s low sodium)
Butter – 20g
Sour Cream – 4 tbsps
Fresh tarragon – chopped
Method:
1) Melt butter in a non-stick pot and stir-fry onion until soft.
2) Stir in pumpkin and potato – stir and cook for 5 mins.
3) Add chicken broth and water and bring to a boil. Simmer, uncovered, about 20 minutes until pumpkin becomes soft. Stir occasionally.
4) Blend the soup (I did it in 2 batches) until pureed.
5) Stir in the soup puree through a sieve (to make it velvety smooth), with the help of a spoon, into a large bowl. (Optional: Heat up the puree if you like your soup piping hot)
6) Scoop the pureed soup into 2 bowls and top with 2 tablespoons of sour cream and sprinkle chopped tarragon (this herb goes well with pumpkin soup!). Serve warm.
Serves 2-4
See step by step photo-guide here 
p.s. The herb used in the photo was spring onion, not tarragon. Go for tarragon if you could find it. :)
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