PUMPKIN SOUP

This autumn vegetable is both healthy and tasty. Let me introduce the pumpkin. I am sharing with you this pumpkin soup which is fast and easy to make. Just the right soup for the busy mom. Most pumpkin soups are either creamy or spicy. My recipe is the simplest, yet it is so tasty and satisfying.

I have included photos of 3 different types of pumpkins. Pick any one type to make this soup. Malaysian pumpkin, Australian pumpkin  and Japanese/Kabocha pumpkin.

Ingredients (3 to 4 servings)

800g of pumpkin (peeled, seeded and cubed)

¼ tsp of salt

Directions

• Boil pumpkin cubes in 4 bowls of water  for 15 minutes.

• Reduce heat to medium low. Use wooden specula and fork to mash pumpkin.  

• When all pumpkin is pureed, add salt. Turn heat on high to reduce soup to desirable thickness.

• Serve with a dash of ground black pepper. (Optional)

Rich in vitamin A, high in antioxidant, low in sodium and calories.  A healthy yet hearty soup, and so easy to make. Important thing is don’t overdo it. Even if it is a very popular soup and easy to make, once a week is good. After my taste test. I will buy the Australian pumpkin again.  The color looks good, and it is tastier and readily available in the supermarkets and wet markets (sweeter J). I bought the Japanese Pumpkin at a Japanese Food Fair at Takashimaya department store.

(calculations based on 3 bowls of soup from the above recipe)   

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Last modified: 10/31/2013