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Pumpkin Soup - My Malaysian Style

A big or small bowl of soup is anytime and any day favourable. Of course, for the Westerners and Chinese (Chicken Chicken Meatball Soup, Chick Kut Teh, Chinese Black Vinegar Chicken & Chicken Wanton Soup) every day and every meal can be soupy. Either for kick starting their meal or slurped while tucking into the main course. For us Indians, our culture to soup is tipping soup into rice prior to eating (Indian Crab Soup & Indian Mutton Meatball Soup). Nevertheless, there is no right and wrong food formula for soups. However and whichever and between the thick or runny watery soups (Mutton Soup/Sup Kambing & Bee Hoon Soup). Basically, a matter of preference. Pumpkin Soup. Nava K coined, thick and creamy, coriander leaves garnished Malaysian style Pumpkin Soup. 

Ingredients:
500g (1/2) pumpkin - remove skin, cubed and simmer with enough water to soften.
5 shallots - slice
5 garlic - chop
1 cup milk (carton/fresh milk)
3 tbsp olive oil
Coriander leaves for garnishing
Salt and pepper for taste

Method:
Pulse/process softened pumpkin for a thick puree.
Add water if needed.
Keep aside.
Heat oil and saute garlic and shallots.
Pour in pumpkin puree and simmer over low heat.
When heated through, pour milk.
Season with salt and pepper.
Stir and simmer for another two to three minutes.
Scoop into serving bowl(s) and garnish with coriander leaves.

Labels:
Location: Malaysia

Comments

  1. purabi nahaJuly 10, 2011 at 10:50 PM

    Hey, Nava, wow! That's great news!! Being featured at top 9 is really a great achievement!! Three cheers for you!
    The pumpkin soup is sounding delicious with the addition of milk. Keep up the good work!

    ReplyDelete
  2. yummylittlecooksJuly 10, 2011 at 11:00 PM

    I haven't try this recipe, but I'd taste it at my sister's house,it's so delicious.

    ReplyDelete
  3. AnonymousJuly 11, 2011 at 11:03 AM

    Looks delicious! It's something I would make in the fall and I love the corriander/cilantro leaves for a garnish...my favorite!

    ReplyDelete
  4. cookingvarietiesJuly 11, 2011 at 11:57 AM

    hi nava, never thought of doing scones from pumpkin...great idea here.
    congrats your cheezy potatato bakes
    made it to top9 at food buzz
    also to inform you that i have published your prawn currry recipe. sorry, but i am still trying to redo and rectify your url link that wont connect in the new blog post. many thanks for the guest post. take care

    ReplyDelete
  5. Jocie's MomJuly 11, 2011 at 8:15 PM

    Love some pumpkin soup. Even better with some corriander! Buzzed :)

    ReplyDelete
  6. SandraJuly 12, 2011 at 8:16 AM

    Congrats on an amazing recipe and all the good things that are happening for you.

    ReplyDelete

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