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
- 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
- Heat oil and butter in large pot on medium heat.
- 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.)
- 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.
- 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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well done chai leng, never try never know eh 🙂