Most of my dinner guests love this pumpkin soup
probably because of the roasted flavour and taste. Just add a spoonful of fresh
cream and chopped parsley on top before serving.
A pumpkin (南瓜) is sometimes called a squash or a gourd. It is usually round with
smooth, slightly ribbed yellow or orange coloured skin and a concave top and
bottom. In China the pumpkin skin is green in colour and they also have a long
shape variety. The flesh is normally a deep yellow to orange coloration. It is
rich in vitamins A, E, C and some B vitamins. Pumpkin is a great source of
potassium, calcium and
magnesium. It is low in calories so is suitable for dieters. In TCM, pumpkin is
considered warm in nature, and a food that affects spleen and stomach. It is
also used for the expulsion of tape worms
Ingredients
1 small pumpkin
3 potatoes
1 white onion
1 medium sized carrot
Cut all the vegetables into chunks
Put into a baking tray
Add
Ground salt and pepper to taste
2 tbsp olive oil
A few sprigs of fresh rosemary
Mix thoroughly
Preheat the oven at 250 C
Place in the preheated oven and bake until the
vegetables are soft
Remove from the oven and let it cool down
Transfer into the blender and blend until
smooth
You may need to do it in batches if the blender
cannot take all of it in one go
Transfer the pureed vegetables into a pot
Add 1 can of chicken broth and more water if
the soup is too thick
Mix thoroughly
Simmer on low heat for about 5 mins and it is
ready to serve
You can freeze any leftovers for future use
Spoon enough soup for 1 person into a plastic
bag
Flatten the soup and fold the plastic over
Place the prepared bags of soup onto a tray and
put into the freezer
