It is time to clear fridge. This week will travel back for Chinese New Year celebration. What to do with the ½ pumpkin that I have keep for such long time? The easy way is to transform it into pumpkin soup. Instead of adding cream I used milk and coconut milk. If have leftover soup just divide into individual portion and store in freezer.
Since Valentine is around the corner I create some heart shapes with the coconut milk that I added in my soup :) What better way of serving this easy pumpkin soup with fragrant toasted garlic bread? Wishing Happy Valentine in advance!
Recipe from Lena, Frozen wingsEasy Gourmet Pumpkin Soup Ingredients: (A) 1 tablespoon butter 1 large onion, diced 1 carrot, peeled and diced 1 apple, peeled and diced 2 cups pumpkin, diced and roasted ½ teaspoon dried thyme 1 bay leaf 2 cups chicken stock salt and pepper to taste
(B) 1 cup of fresh cream (replace with 100ml milk) Some coconut milk (added when about to serve)
Methods: 1. To roast the pumpkin, peel and dice the pumpkin, lay them on a baking tray, sprinkle some salt and black pepper and coat with some olive oil. Roast in the oven for 15 minutes or till tender.
2. In a large pot, melt the butter. Add in the diced onion, carrots and apples. Stir and cook till slightly tender.
3. Add in the dried thyme, bay leaf if using and roasted pumpkin. Continue to cook till mixture is slightly mushy.
4. Add in the stock. Cook till just boil. Remove from heat and let cool slightly.
5. Remove the bay leaf and blend the mixture till creamy, return the mixture to pot again and heat up. Add salt and pepper to taste. Add milk and cook till just boil. Serve with coconut milk.
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