Cream of Pumpkin Soup Recipe

Pagi-pagi Ahad, Ikhwan mintak nak makan pumpkin soup macam yang dia pernah makan dekat Nursery dulu. Ayah cari Pumpkin kat Morrisosn habis.. agaknya, sold out baru lepas halloween kot. Ganti dengan butternut squash, asal warna orange. Balik, bukak internet cari resepi.



Ingredients:

• 1 pumpkin (4-5 lbs/1.8-2.3 kgs in weight)
• 4 tablespoons butter
• 1 large onion
• ½ pint (285 ml) double cream
• Salt, pepper and nutmeg
• 2 pints (1.1 litres) water

Method:

1. Wash the pumpkin and then cut the top off to form a lid. Remove the pulp from inside the pumpkin lid.
2. Remove the seeds from inside the pumpkin and discard.
3. Scoop away most of the solid flesh from the pumpkin using a small, sharp knife., leaving a sturdy wall of pumpkin, being careful not to cut through it. Put the shell to one side.
4. Peel and slice the onion, Melt the butter in a large saucepan and add the onion to it. Cook gently until tender.
5. Chop up all of the pulp of the pumpkin and add to the onion with about 2 pints of cold water.
6. Bring to the boil and then allow to simmer, covered, for about 20 minutes.
7. Put the mixture through a blender in several small batches.
8. Return the mix to the pot and add the cream, salt, peppeer and nutmeg to taste.
9. Re-heat the soup and pour into the reserved pumpkin shell.
10. Serve hot.

Ikwan kata, kat nursery, Ms McKyle buat warna lagi pekat. Ayah pegi dapur..tambah kunyit..Ha..ha.. anak sama cerewet ngan ayah. Ayah tak boleh komplen aaa....