quick and easy
creamy yet not greasy(at all)
therefore low-fat yet filling
pumpkin soup
pumpkin being one of my favourite veg
but didn’t really know how to utilize it
pumpkin rice, once or twice maybe
rest of the occasions,
merely steaming and eat it as it is
hey
taking one step further after stepping
and blink… here’s my
quick and easy
creamy yet not greasy(at all)
therefore low-fat yet filling
pumpkin soup
methods
(i) steam the pumpkin, 10 mins or so will do
(ii) remove the skin while it’s hot, which is way
easier compared to pre-cooked peeling
(iii) add it into boiling water along with your favourite vegetables
I added Russet potato and carrot,
which are sort of like my kitchen essentials
and some bowtie pasta since
I am serving the soup as a main course
the pasta may got stuck to the bottom of the pan
keep adding water and stir often
never thought it would be that creamy smooth
because what I previously did with
my potato soup is to blend the ingredients
to get a puree form
and for corn soup,
filtering the puree is done after blending
the fiber of pumpkin
which was quite a lot of them
looking like some seaweed flowing in the boiling water
they just got themselves settled in the soup
good and nice fellows, they are!
this savoury version turning out quite well
wondering if I can make a sweet version for dessert
served chilled, with coconut milk
no!! forget the coconut milk
okay, fine
some corn, and azuki beans maybe