My in-laws are out-of-town, leaving behind Delsea the cute miniature schnauzer in our care. Our plan is to leave Delsea in the nearby pet hotel and take her home on weekends. Look at her lying lazily in the backseat of the car, ain’t she cute?
Sometimes i really wish weekends can be much longer for us to do all the things we love…..
We love to make soup, taste soup and improvise…
Tada! Our pumpkin addiction is back! There’s just so much you can do with this marvellous ingredient. Ever since we started roasting pumpkin instead of boiling it, the pumpkin soups really taste much more aromatic. It almost feel like you are trying to master a sport like tennis. You can’t do the serve no matter how the coach teaches you. Roasting pumpkin is like having the sudden realisation of how to serve the tennis ball. You feel the rhythm and start to understand the ball dynamics. It’s like bringing the game to the next level.
I guess this goes the same with a lot of things we are doing our best to achieve. Often, we get stuck without having real progress for an extended period of time but with perseverance, we can often achieve a breakthrough. Now there may be many different levels of mastery to achieve, it is important to keep up the spirits and recognise each milestone that we have achieved.
This time round, we explored a new method of getting pumpkin puree. Instead of removing the pumpkin skin before we roast it, we decided to cut the pumpkin in half and roast it in the oven. Now this really makes extracting the pumpkin puree a much easier task!
We added half a block of butter to the pumpkin soup.
It tastes so good…. you can almost feel the butter melting in your mouth! Butter combines really well with a large variety of soups.
Ingredients: Butter, roasted pumpkin, garlic, thyme, salt, milk, flour, olive oil.
Butter definitely adds a dense flavour to the soup. Pumpkin soup by itself has a very sweet and smooth taste. Adding butter creates a deeper texture to it without masking the natural sweetness of the pumpkin.