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

40g large onion

300ml water

200ml milk

100ml heavy cream

1/4 teaspoon salt

Dashes of freshly ground black pepper

1 tablespoon unsalted butter

Method:

Cut pumpkin into thin strips.

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 until pumpkin is mushy. Let it cool down a bit.

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

Add milk and continue to blend for 1-2minutes.

Transfer the blended pumpkin soup to a small pot. Add butter and stir over low heat until the butter has melted. Turn  off the heat, stir in heavy cream and eason with salt and black pepper.

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