petite pumpkin soup

I’m back! đŸ™‚ In case you missed my previous post, I was doing a small tour of Singapore, Malaysia and Thailand đŸ™‚ 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. đŸ™‚

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.

petite pumpkin soup

Serves: 4


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.

pumpkin soup

Transfer saucepan’s contents into a blender and blend until smooth.

Garnish with cream, freshly ground black pepper or chives and sip with croutons.

petite pumpkin soup

lolling lentil soup [syrian style]

I’ve been so brain dead for the past few days. Like in the same way society scrutinises blondes for being dumb. Only tenfold worse. You see….. I’ve been aiming to get my driver’s license since August last year… I did a practical driving test on the 23rd Aug 2011… and after passing all the exam exercises, I failed while driving back to the transport department because the examiner intervened.

I went again on Feb 15 of 2012 for a test. I passed. Until on the way back to the department, I merged lanes without being asked to. Diver intervened. I failed.

I called to make another appointment and [very] miraculously got one on the 16th Feb. I was driving along and on the way back to the department……. driver intervened. Only verbally, saying: “so what do you have planned this afternoon?” I panicked! Did I pass or fail? Why is she saying this? I said, “oh nothing much!” she continued talking to me… what do you study, what grade are you in, etc. I thought, “hooray! I’ve passed” ….but I didn’t want to jinx myself so I just kept quiet until I got to the department… without an examiner intervention… which meant I had passed! HOORAY!

Thursday night my grandmother did a little dinner party because she’s so happy that I finally got my license. And on Saturday, my sis did 2 gorgeously cute cakes for a hors d’oeuvres ‘party’ we held… the cakes were a green car (i.e. the Toyota I’ve been training in which I have plans to steal from my father)…

I didn't say this, but I think she didn't smooth out the cream because.. (next caption)

It’s so cute, right?! But that’s not all… The car comes with break lights AND a personalised rego plate… FA01's a reflection of all the bumps I've dinted into the car đŸ˜‰ nah, only joking!

… and the other is a P plate cake. Because here in Aussie, you go from Learner plate, to Provisional 1 (red), to Provisional 2 (green), to Open license.

Isn’t she so sweet? She even did a gorgeous updo for me at my request, and did all that rushing around that a host does when they’re hosting a hors de’Ovors party! I felt like a queeeeen! :mrgreen:

Anyway, since I’ve been doing nothing more than lying around in the heat and pondering over how dumb I’m becoming due to this agonisingly intense calefaction, I thought I’ll share with you a super lazy, awesomely delicious, fool proof, Syrian style lentil soup for those enjoying the cooler months! This soup is usually eaten with kibbeh (recipe to be posted one day). For meat lovers, add in about 150 – 200 g minced/diced meat half way though the cooking process after marinating with spices for 30 minutes.

Serves: 6


2 cups red lentils

1 small onion, finely diced

2 tbs butter (or oil)

4 cups tap water

1/4 cup bulgur (or rice)

3 tbs ground cumin

dash of salt, pepper, and baharat to taste

1 tsp safflower threads



On high heat, add the lentils and onion into a non-stick saucepan, and fry in the butter for a minute.

Add in the water and cover.

Bring to a boil and reduce the heat to medium.

Add in the bulgur and cook for 30 minutes, stirring occasionally.

At the 30 minute mark, add in the spices to taste.

Cover and cook for a further 20 minutes on medium heat.

Serve with lemon wedges and cumin if desired.


Told you it was too easy! đŸ™‚