Google: “Pumpkin soup is a usually ‘bound’ soup made from a purée of pumpkin. It is made by combining the meat of a blended pumpkin with broth or stock. It can be served hot or cold and is a popular Thanksgiving dish in the United States.”
“Pumpkins and pumpkin soups are a powerhouse of vitamins and nutrients. It is rich in vitamin A that helps in improving eyes. It is low calorie so has great weight loss benefits while keeping you full longer.”
Bought pumpkin on sale and have not had pumpkin for ages. I dislike cutting the hard pumpkin skins, and so happen the supermarket sold them ready cut in cubes, so I got it. I also have a bunch of asparagus. Save three stems for this soup. Noticed that my yoghurt will expire in four days. Best use it even though there are about 4-6 Tbs left in a big tub.
My pumpkin soup is creamy healthy and comforting. It’s my main as have been eating too much meat during Christmas festive. It looks beautiful with asparagus and some cubes of pumpkins. Ahhh!!! Finally, I can have chili. Let’s cook!!!
250 g cubes pumpkin
three asparagus, stem remove
4 Tbs yoghurt
2 Tbs water (OPT)
pinch of nutmeg powder
Place pumpkin, asparagus and salt in a microwave safe bowl with enough water and microwave on high for 12-15 minutes until softened. Halfway through about 7 minutes, check on asparagus. Bring out asparagus if it’s soften and cook; set aside. Continue microwave pumpkin. Drain and set aside to cool.
Once cool, about 10-15 minutes, take about 3-4 cubes out. Put the remaining pumpkin, nutmeg, and yoghurt in the Nutri Bullet with 2 Tbs water, oil and blend till pureed. Check seasoning. Warm up again in microwave using the microwave safe bowl for about 3-4 minutes or more about 1-2 minutes if you like it steaming hot.
Remove from microwave, spoon onto serving bowl. Reheat asparagus for about 30-35 seconds. Then place asparagus with the 4 pumpkin cubes onto soup. Sprinkle chili flakes over the soup. Serve immediately with a glass of white wine. Enjoy!!!