Are you ready to be serenade with good food throughout the whole of December? As soon as November comes to an end, I hear jingle bells, jingle bells, jingle all the way! Pardon me. Yes, I am a good cook, but I can be lame too.
I don’t celebrate Christmas, but I love the festival for a couple of reasons. I associate Christmas with kindness, cinnamon & cloves, mugs of hot chocolate, burning candles and snow (none in Singapore). Christmas means warmth to me. And I’m a sucker for Christmas movies!
Last December I did a couple of Christmas recipes and my late brother loved everything. He especially loved the Prawn cocktail and Lemon Garlic Butter Scallops 🙁 I miss him so much, but I am trying my best to be proactive too. I keep telling my sister-in-law to be strong, thus I can’t be a weakling myself.
So yeah, let’s channel our energy into some yummy food for Christmas. 🙂
We shall kickstart December with a Warm, Easy and Delicious Pumpkin Soup! Once a while I do purchase pumpkin soups which are mostly disappointing. They are either too thick or too weird in taste. Sometimes I suspect, some shops are not even using a real pumpkin for their soup!
This recipe is none of that. It is fresh, light, with a hint of sweetness. This recipe just bumped up its way to one of my + the niece’s favorites! There are obviously many ways to cook a nice pot of pumpkin bowl, but this is probably one of the easiest. Why mess with a perfect recipe right? Furthermore, the natural flavour of pumpkin is good enough that you need very little to make it beautiful.
The best part was, I had a small container of this soup stashed away in the back of the fridge which I obviously forgot about till 4 days later. I thought it would be a goner but no, this recipe is a champ. The soup tasted just as good. The bowl of yum-yum made my tum-tum very happy. Yup, you guys getting a double dosage of my lameness today. Lame or not, this recipe is a winner. Trust me and just go and get a pumpkin NOW!
Check out the recipe video below for this lush, creamy and deeply delicious pumpkin soup!
- 1kg pumpkin
- 1 large yellow onion, cubed
- 3 cloves garlic, grated/minced
- 1-litre chicken broth
- ½ cup cream
- 1 tbsp oil
- 1 tbsp butter
- Salt and black pepper to season.
- A sprig of your favourite herbs (I used rosemary)
- Cut the pumpkin skin off, scrape seeds out and cut into 3cm cubes.
- In a pot, add oil and butter.
- Saute onion for 2-3 minutes. Add garlic and saute for another 30 seconds.
- Add pumpkin and chicken broth.
- Let simmer rapidly until the pumpkin is tender. This takes about 15 minutes.
- Remove from heat and use a stick blender to blend until smooth. If using a blender, let the soup cool down for a bit.
- Season to taste with salt and pepper and a touch of your favourite herb.
- Finally, stir through the cream.