Thursday, January 01, 2009

Say Hi to 2009, and Bye to 2008! (with the last lunch of the year...Organic Pumpkin Soup and Herbed Garlic Bread)

I'm not usually a big fan of pumpkin. Perhaps the only few ways I eat them are pumpkin pie, steamed custard in pumpkin (a traditional Thai dessert), roasted pumpkin (together with other vegetables) and of course, pumpkin soup.

I normally try to improvise pumpkin soup by blending with other ingredients, such as pumpkin carrot soup; pumpkin, sweet potato and onion; cream of pumpkin and carrot soup; etc. But yesterday, I just thought hmmm.....why not just a simple pumpkin soup?

I had a whole organic pumpkin left from making pumpkin, sweet potato and onion soup the other day, before I left for Samui for my Christmas break. It was a small one, so I thought I use it all up and add nothing else to make a pure pumpkin soup for the first time.

It turned out surprisingly delicious and dense, with a creamy and smooth texture, sweet and bursting with pumpkin flavour. I normally use imported pumpkins from Australia (as they are generally sweeter and creamier than the local varieties), but this time, I used a local organically grown one.

And I've never made pumpkin bread without garlic bread. They are a perfect combination for me - match made in heaven, simply to die for! The recipe is very easy, you will not go wrong! So here it last lunch for year 2008...

Organic Pumpkin Soup
300 g of organic pumpkin
500 ml of water
Salt and pepper to taste
Serves: 2


  • Peel pumpkin skin and remove the pulp and seed. Cut pumpkin into large chunks and steam in a steamer for about 20 minutes or until soft and mushy. Leave to cool.
  • Pour in the steamed pumpkin flesh together with the liquid from steaming into a blender, add 300 ml of water and blend until smooth and creamy.
  • Pour pumpkin mixture into a medium pot, add the remaining 200 ml water and simmer with medium heat over the stove until boiling. Add salt and pepper to taste, and serve hot with garlic bread.

  • Herbed Garlic Bread
    1 half baguette, cut diagonal into 2 cm thick pieces, makes about 5 - 6 pieces
    1 tbsp of butter, melted
    1 large clove of garlic, crushed using a garlic crusher or chopped finely
    1 tbsp of fresh Italian parsley + 1 tsp of rosemary, chopped finely (you can substitute rosemary with other fresh herbs)
    Serves: 2


  • Mix butter, crushed garlic and herbs together. Spread using a butter knife onto on side of the baguette pieces.
  • Grill garlic bread in oven for 4 - 5 minutes (150 C) or until the edge of the crust turns golden brown. Alternatively, you can also toast the garlic bread with a non-stick pan or grill pan on the stove (with the side spread with butter, garlic and herbs on the pan surface) for 5 minutes or until golden brown.

  • No comments: