So I mentioned a while ago about buying a pumpkin and attempting to finish it by myself. As part of my quest to finish it, I made pumpkin soup. The first time I tried pumpkin soup, I absolutely detested the taste of it. It was too sweet and completely goes against the concept of soup I was familiar with. I am more a savoury than sweet person. So when I found this recipe, I made a few minor tweaks to it to cater to my taste. But feel free to stick to the original recipe if you prefer a sweeter soup.
Adapted from recipe by A Spicy Perspective
1/2 cup pumpkin flesh
7.5 ounce cannellini beans
2 cups chicken stock
1 tbsp red wine vinegar
1 tsp cumin
2 tsp dried oregano
1 white onion ( peeled and diced )
1 tbsp olive oil
1 green chilli ( deseeded and chopped )
4 cloves garlic ( minced )
Salt & black pepper
Shredded cheese ( any type )
1) In a heated pot, add the olive oil, garlic and onion. Stir till the onion is softened before adding in the green chilli. After stirring for about two minutes , add in the cumin , oregano , salt and pepper.
2) Add the chicken stock , pumpkin and beans to the pot. Bring to boil and allow it to simmer uncovered for around 20 minutes. Turn off the fire after twenty minutes and stir in the red wine vinegar .
3) Allow the soup to cool for about ten minutes before transferring to a blender. Blend till smooth. Pour the soup back into the pot.
4) Bring the soup to boil and add in the shredded cheese.
It’s been a great week at work for me. I got recognised for my work and had sufficient things to keep me occupied. But I still feel a little empty inside.Especially with the recent string of aviation accidents and a family death. I feel much more about the vulnerability of life and how every moment counts. It is so weird how one minute you might be with someone yet they are gone the next. Recovering from the death of a loved one is never easy. Every time I pass her area , my mind drift towards her unknowingly. My grandma was almost immortal to me that her death never felt real. So cooking is now a time for me to heal and take my thoughts away from everything else. And I decided to make soup because soup always calms my soul.
Modified from recipe by pickyeaterblog
1/2 cup white quinoa, rinsed and drained
1/2 Tbsp olive oil
1/2 cup fresh corn kernels
1/2 cup frozen green peas
2 small shallots, chopped
2 cups broth ( chicken or vegetable )
1 cup unsweetened soymilk
1/4 tsp cumin powder
1/4 tsp crushed red pepper
1/4 tsp black pepper
1) Heat the oil in a pot and add in the corn, green peas and shallots. Sauté till the shallots are translucent
2) Add broth and soymilk to the pot and bring to a boil. Stir in the quinoa and all spices . Reduce the heat to medium-low, simmer 10 minutes.
3) Ladle the soup into bowls, and garnish with lemon wedges (squeeze a little bit lemon juice before eating and it really gives it an extra kick).