RSS

Butter Pumpkin Soup

02 Sep

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.

Advertisements
 
2 Comments

Posted by on September 2, 2012 in Pumpkin-based, Recipes

 

Tags: , ,

2 responses to “Butter Pumpkin Soup

  1. urbanfoodlover

    September 24, 2012 at 11:28 am

    I liked the tip on roasting the pumpkin with the skin so that extracting the puree is easier. I do make a similar soup as well – only think I use no butter or flour(trying to cut down fat and the pumkin puree is quite thick in itself) . In addition, I also roast an onion along with garlic cloves and mixed Italian dried herbs to add some more flavor πŸ™‚

     
    • soupernaturel

      September 26, 2012 at 10:37 pm

      Nice πŸ™‚
      Happy to share cooking tips with fellow food lovers πŸ™‚

       

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: