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Pumpkins – I never thought I would ever make anything with a fresh pumpkin from scratch.. I thought it would be difficult coz I never liked any food with pumpkin as a main ingredient when I was in Malaysia.. But I’m part of a group of girls on Facebook with a passion for cooking & baking and pumpkin’s one of the 2 themes for the month of October (the other one’s pink which I haven’t participated)..

So here’s my Pumpkin Soup with Chilli & Creme Fraiche (with extra chillies for the umphhhh).. 😛

Recipe adapted from BBC GoodFood

Ingredients:

  • 1 pumpkin, abt 1 kg, peeled, deseeded, cut into abt 2cm cubes
  • 2 tbsp vegetable oil
  • 1 tbsp butter
  • 2 onions, diced
  • 1 clove garlic, thinly sliced (I finely chopped it)
  • 2 mild red chillies, deseeded, finely chopped (I used 5 hot red chillies)
  • 2 tsp curry powder, optional
  • 850 ml hot vegetable stock
  • 4 tbsp creme fraiche, plus more to serve
  • salt & pepper, to taste

timetable

recipe

    Serves 4
    Prep time 30 mins
    Cook time 35 mins
    Total time 65 mins
65mins
total time

Preparation:

  1. Heat oil and butter in large pot on medium heat.
  2. Add pumpkin, onions, garlic and 3/4 of chillies. Cook on very low heat for 15-20 mins, stirring occasionally till mixture’s completely soft.  (If it’s too dry, add a few tbsp water.)
  3. Add stock and creme fraiche, let it simmer for a couple of mins. Then whizz with a hand blender till smooth. For a really smooth soup, put soup into a liquidiser and blitz in batches. Return to pot, gently reheat.
  4. Season soup, to taste. Serve in bowls with swirls of creme fraiche and a scattering of remaining chopped chillies and some croutons..

I didn’t blitz all till smooth.. We like it with some little cubes of soft pumpkin in soup – Oh, we like it very much.. It’s a little spicy, creamy, yummy – I’ll certainly make it again..

Note:  Pumpkin can be replaced by Butternut Squash and Creme Fraiche can be replaced by Coconut Milk.. 🙂

 



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