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.
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
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.
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. :)