I’m back! In case you missed my previous post, I was doing a small tour of Singapore, Malaysia and Thailand I’ve picked up on some amazing culinary practices I can’t wait to do here at home and share with everyone on the blog.
Today I’m sharing with you a recipe given by my aunty. It’s one of those eyeballed recipes, where perfect measurements aren’t really important. I promise I’ll move away from orange-coloured recipes soon (in case you’ve haven’t realised, I’ve posted a peach tart, sweet chilli fries, a peach pie, and now, pumpkin soup!)
As a final note, depending on how thick or thin you like your soup, leave it to simmer between 45 and 60 mins.
300g kent pumpkin, peeled and diced into 2cm cubes
1 medium-large brown onion, finely diced
1 tbs oil (rice bran, or olive)
2 medium-large potatoes, peeled and diced into 2cm cubes
salt and pepper to taste
cream to garnish lemon wedges to serve, if desired
Add oil and onion into a non-stick heavy based saucepan on medium-high heat, and sauté until onion softens, stirring often.
Add in the pumpkin and potato cubes, and immerse with tap water.
Add salt and pepper to taste and cover. Let simmer for 45-60 minutes on medium-low heat, stirring through every 15 minutes, until the water reduces down by a 1/4.
Transfer saucepan’s contents into a blender and blend until smooth.
Garnish with cream, freshly ground black pepper or chives and sip with croutons.