I wanted to call the soup ‘cream of pumpkin’ but I didn’t use any cream….so ya, just pumpkin soup will do.
I was in the mood to prepare new dishes for Hannah during the post National Day holiday. It should be something healthy of course. After browsing my favourite food blogs for ideas, I decided to use my pumpkin soup recipe for adults (blogged about it here) to prepare Hannah’s dinner. The only modification I made to the original recipe was replacing canned chicken broth with home-made one. I bought pumpkin from NTUC (there was only one variety available) and they turned out to be pleasantly sweet. *whew* In fact, the sweetness of the pumpkin was so good that no salt was required to season the soup further (BTW, the home-made chicken broth doesn’t contain salt). The pumpkin soup also has that umami factor thanks to the flavourful chicken broth.
As the soup was rich in carbohydrates (sugary pumpkin and starchy potato), I didn’t include rice for her dinner. Rather, I decided to add fish (protein) to make it a balanced meal. We had excess threadfin in the freezer and hence I decided to pan-fry a slice and drizzle it with soy sauce flavoured with ginger slivers and spring onions.
Verdict? Hannah ate up the fish quickly but drank only half of the pumpkin soup. :)
Though I suspect the North American pumpkin with which I’m familiar is wildly different from the butternut pumpkin and kabocha I assume you have most available in Singapore, in the US we are fast approaching the autumn season wherein pumpkins are a ubiquitous feature, whether as ornamentation for Halloween or as staples of Thanksgiving desserts. Strangely, I haven’t really acquired a taste for it (except in mild cakes and sugary milkshakes!), preferring instead whatever variety of summer squash I may happen to come in contact with.
That being said, I don’t think I’ve ever tried a pumpkin soup or cream of pumpkin soup dish. There’s another dish to add to the list!
Noted, Matt :P