Asian Flavoured Pumpkin Soup Recipe

A friend of mine gave me a pumpkin during yesterday’s workshop. He asked me if I can make a pumpkin recipe next time. I thought maybe I should wait till weekend to make it, because Monday is always my busiest day of the week. My father always tells me not to waste food, I don’t like to see the vegetable to be dried out. So I managed to get all the ingredients ready. Actually I drove my bike across whole Amsterdam (from South/west to center/east). And here it is, the pumpkin recipe with Asian flavor.. Enjoy!!

1 bowl of water
5 tsp coconut milk
1/2 pumpkin
4 tsp sunflower oil
2 tsp garlic
1 tsp ginger
6 small tomatoes
2 tsp coriander leaf
3 pieces of spring onion
5 pieces of fresh thyme leaf
3 dried bay leaf
½ tsp sugar
1 ½ tsp cumin seed
½ tsp kentjoer powder
3 tsp salt
2 ½ tsp Tamari soy sauce
½ tsp ground turmeric

1. Garnish:
½ tsp Coconut milk
1 spring onion cut into four pieces

2. If you have blender, put all the ingredients in it except garlic, ginger, and spring onion. Depends on what kind of texture you want. If you want to have a bit texture in the soup, then do not blend too fine. Some people feel like to have a very smooth soup, and then you can blend till you feel the pumpkin blocks like pumpkin puree.

3. Heat the pan/wok on medium to high fire, put garlic, ginger and spring onion into the pan. Turn on small to medium fire when the color of garlic changes. Then put all the mixture into the pan/wok. Mix very well with garlic, spring onion and ginger.

4. Pour all the water into the pan/wok; make sure that all the ingredients are covered under the water. You can add more water as your preference. Add salt as your preference as well. Now it is time to serve on the bowl. Try to make sure to clean up the edge of the bowl before present on the table for guests or yourself.

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