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My Pumpkin Soup
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Chef :
Hiroko ListonMy Pumpkin Soup
I have written down this recipe for my children so that they can make their mother’s ‘Pumpkin Soup’. I never use Oil for this soup. Just like cooking Japanese soup, I simply cook vegetables in stock. I always use ‘Massel’ chicken stock or vegetable stock. It’s a very simple fuss-free recipe and any novice cooks can make it.
Cooking instructions
* Step 1
Remove skin, seeds and spongy bit of Pumpkin, cut into chunky pieces. Onion and Potato are also prepared into chunky pieces. Never cut vegetables into small pieces.
* Step 2
Place the vegetables in a large sauce pan or pot, add Water enough to cover the vegetables and add the ‘Massel’ Stock Cube(s). For 1 cup (250ml) water, use 1/2 cube. *If you add about 750ml water, you add 1 & 1/2 cubes.
* Step 3
Bring to the boil, then reduce heat to low, cover and cook for 30 minutes or until the vegetables are tender. Cool slightly.
* Step 4
Using a stick blender, make it smooth. If the soup is too thick, add some water to thin it. Season with Salt & White Pepper.
* Step 5
Drizzle with Cream and enjoy with nice crusty bread.
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