Soup, glorious soup...
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youngmiki13:
I am also making pumpkin soup today...I wish I can make them good though. It always seem to be missing something and my sister won't tell me our late grandmother's recipe!
aiyoh youngmiki13 why? Family secret should be kept within family mah!
Else tell you what, you share your recipe and they'd be at least one KSP who's been there done that...
mebbe we could then qie chuo qie chuo. :idea:
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Hi Andaiz sis,
My pumpkin soup:
1/2 pumpkin ( cut into average size )
chicken bones
carrots
sweet corn
dried scallop
All put to boil
Yummu yummy yummy :drool: -
kiasimom:
Thanks, kiasimom sis...just normal pumpkin, cut skin remove seeds eh?Hi Andaiz sis,
My pumpkin soup:
1/2 pumpkin ( cut into average size )
chicken bones
carrots
sweet corn
dried scallop
All put to boil
Yummu yummy yummy :drool:
Okay, my fav chicken bones strikes again. Will try. I do sweet corn and carrots or waisun but no pumpkin...will try.... -
Hi Andaiz sis,
Yes, just normal pumpkin, remove skin and seed.
Put all ingredients to boil!
Happy boiling :celebrate: -
How about those creamy kinds, ladies?
Those cream of pumpkin soups ala Swensens.. . :drool:
Anyone knows how to make those scrummy cream soup? -
buds:
Hi buds,How about those creamy kinds, ladies?
Those cream of pumpkin soups ala Swensens.. . :drool:
Anyone knows how to make those scrummy cream soup?
Good to read you again
I have a recipe for pumpkin and all bean soup. Not the creamy but healthy version (but rich and thick - in nutrients - ).
Its late now, DH calling me lah , if no one has beaten me to it, will post them 2morow.
Gnite!! -
Okie, waiting for pumpkin thick soup from ya!
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For most thick soups aka ang moh soup, they blend the vegs into the soup and add a dollop of cream to make it smooth. It's actually a pretty good way to get kids to eat their veg.
For me, soups must be piping hot. Was served cold soup when in Australia in summer, cannot make it.
I like the Borsh from Sashlik. Have not been able to successfully recreate that dish. I prefer clear soup to heavy soup. Some of my favourites,
Kimchi soup
Kurau Fish head soup
Assam Puteh with kuning
Bak Wan soup
Kiam Chye Itek
Fish Maw & fishball soup
Oxtail soup
Watercress soup (not the cantonese boil until mushy kind, I put the vege in only when we are ready to serve the soup)
come to think of it, a lot more to go. I simply like soup. -
buds:
Okie, waiting for pumpkin thick soup from ya!
Ok buds, here goes ....
Prelude – Vegetable Stock
some mushroom stalks
1 carrot (cut into chunks)
ginger (cut into chunks)
garlic (cut into pieces)
1 large onion (cut into chunks)
1 or 2 bay leaves
some peppercorns
5 or 6 cups of water
What to do:
1.Throw all of the above them into a pot of water and boil
2.Once, boiled, let it simmer for 30 to 40 mins or an hr
3.Let the liquid cool down, then transfer into ice cube trays
4.Once frozen, transfer into ziplock bags
Chapter 1 – Pumpkin Soup* (the tweaked version)
(4 to 6 people)
1 tbsp oil
700g roasted pumpkin cut into chunks
2 tbsp butter**
some garlic*** (chopped)
1 large onion (chopped)
1 small tomato*** (chopped)
4 or 5 potatoes (cut into pieces)
3-5 cups vegetable stock OR you can ratio out the vegetable stock and water
pepper
salt
paprika
cumin powder
croutons (optional)
What to do:
1.Heat oil and melt butter in a pot
2.Cook onion until soft and a little brown
3.Throw in the pumpkin, potato, tomato, spices (according to taste), seasoning (according to taste) and mix thoroughly
4.Add the stock and bring to a boil
5.Reduce fire and let it simmer in very low fire, stirring occasionally for about 20 to 30 minutes or until vegetables are tender. You may want to add additional amt of spices/seasoning - up to you
6.Let the soup cool
7.Liquidize the soup in a blender (up to you whether you want it chunky or smooth)
8.Return soup to the pot and heat gently
9.Serve with croutons
*apologies - the amount listed for the ingredients needed are an estimation as I usually cook ‘freehand’, according to taste ie I may use more than 1 onion etc.. Think of Michael Smith from ‘Chef at Home’ and that’s me (of course not up to his standard yet, still learning, always learning …) but I believe in his philosophy of relying on your instincts to guide you in your cooking.
** I omit that when I cook for family, tastes just as good
*** Garlic and tomatoes are something that I try to always add in my meals, even if sometimes the recipe doesn’t call for it, so its optional -
autumnbronze:
I think the emoticons can do the talking for me: :drool: :drool: :drool: :drool: :drool: :drool::drool: :drool: :drool::drool: :drool: :drool::drool: :drool: :drool::drool: :drool: :drool::drool: :drool: :drool::drool: :drool: :drool::drool: :drool: :drool::drool: :drool: :drool:buds:
Okie, waiting for pumpkin thick soup from ya!
Ok buds, here goes ....
Prelude – Vegetable Stock
some mushroom stalks
1 carrot (cut into chunks)
ginger (cut into chunks)
garlic (cut into pieces)
1 large onion (cut into chunks)
1 or 2 bay leaves
some peppercorns
5 or 6 cups of water
What to do:
1.Throw all of the above them into a pot of water and boil
2.Once, boiled, let it simmer for 30 to 40 mins or an hr
3.Let the liquid cool down, then transfer into ice cube trays
4.Once frozen, transfer into ziplock bags
Chapter 1 – Pumpkin Soup* (the tweaked version)
(4 to 6 people)
1 tbsp oil
700g roasted pumpkin cut into chunks
2 tbsp butter**
some garlic*** (chopped)
1 large onion (chopped)
1 small tomato*** (chopped)
4 or 5 potatoes (cut into pieces)
3-5 cups vegetable stock OR you can ratio out the vegetable stock and water
pepper
salt
paprika
cumin powder
croutons (optional)
What to do:
1.Heat oil and melt butter in a pot
2.Cook onion until soft and a little brown
3.Throw in the pumpkin, potato, tomato, spices (according to taste), seasoning (according to taste) and mix thoroughly
4.Add the stock and bring to a boil
5.Reduce fire and let it simmer in very low fire, stirring occasionally for about 20 to 30 minutes or until vegetables are tender. You may want to add additional amt of spices/seasoning - up to you
6.Let the soup cool
7.Liquidize the soup in a blender (up to you whether you want it chunky or smooth)
8.Return soup to the pot and heat gently
9.Serve with croutons
*apologies - the amount listed for the ingredients needed are an estimation as I usually cook ‘freehand’, according to taste ie I may use more than 1 onion etc.. Think of Michael Smith from ‘Chef at Home’ and that’s me (of course not up to his standard yet, still learning, always learning …) but I believe in his philosophy of relying on your instincts to guide you in your cooking.
** I omit that when I cook for family, tastes just as good
*** Garlic and tomatoes are something that I try to always add in my meals, even if sometimes the recipe doesn’t call for it, so its optional
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