Pumpkin Soup

南瓜浓汤

This is a healthy and nutritious soup which I made for my children after they had their wisdom teeth removed. Pumpkin is naturally sweet, and is a good source of iron, vitamins A, B and C.

Ingredients:

300g pumpkin (within skin)

40g large onion

250ml water

150ml milk

100ml heavy cream (optional)

1/4 teaspoon salt

1 tablespoon unsalted butter (optional - for creamier soup)

Dashes of freshly ground black pepper

Method:

Cut pumpkin into thin strips (cooks faster)

Chop onion into small pieces.

Heat 1 tablespoon of olive oil in the wok  and saute onions over medium heat until fragrant and edges are browned. 

Add pumpkin and stir fry until pumpkin is soft.

Add water and bring to a boil.

Lower heat, cover the wok and simmer for 15minutes or until pumpkin is mushy. Let it cool down a bit.

Use hand/stick blender to blend the pumpkin to a smooth paste.

Add milk (don't add all at once, adjust according to your preferred soup consistency) and salt, and stir over low heat to mix in. Add butter (if using) and stir until butter has melted, and whipped cream

Turn off the heat, stir in heavy cream.

Ladle the pumpkin soup into bowls, garnish with chopped parsley and serve. Crispy bacon bits and croutons can be added as toppings too.