Needed healthy, hearty, comfort, soup that is beautiful and delicious too. I believe we have creative capabilities that depends on whether you want to put it to good use. With God’s perspective in mind and I have food in my home for which He will continue to provide. I am grateful knowing I am being taken care off.
This soup is easy and simple with leftover broccolini, and I added shallots and chili sauce that is a must for me. It’s a perfect and delicious soup for dinner and at any time. Let’s cook.
1/2 pumpkin, cut into 1 cm slices lengthwise
2 apples, cut into cubes
200 ml yoghurt
1 Tbs lime juice
1 Tbs tamarind paste
2 Tsp garlic minced
4 1/4 c vegetables stock
2 Tsp dried rosemary
Chili sauce (OPT)
1 bunch broccolini, cut into bite size
1 Tsp garlic minced
One day in advance – leftover broccolini
Heat oil in pan on medium heat. Add garlic fry until translucent. Add broccolini, salt and pepper. Toss around till cooked. Check seasoning. Spoon out onto plate and set aside. Do this first if you don’t have leftover.
Preheat oven 190 degrees C. Boil pumpkin in microwave about 18 minutes, until softened slightly. Remove with slotted spoon, pat dry slightly then to a baking tray lined with foil. Season with salt, pepper, rosemary, and oil. Bake in oven for about 15-20 minutes until crispy charred lightly.
Once pumpkins are cool, add into blender. Blend pumpkin with half yoghurt, 1/8 c vegetables stock and apples until smooth in 2 batches. Remove to a big bowl. Add the 2 nd batch together with the 1 st batch pureed. Mix well to combined.
In a large pot, heat oil over medium heat and sauté garlic until translucent. Now add in lime juice and tamarind paste, toss for 1 minutes. Next add the pureed smooth pumpkin and apple. Then add the remaining stock into the soup.
Stir and let it simmer about 20-25 minutes. Switch off hob and check the seasoning again. Serve hot with broccolini, shallots and chili sauce. Enjoy with a glass of white wine.
Note: you can make dessert and new meal with the remaining soup when it had cool completely. Transfer them into double zip lock bags and double cling wraps to prevent leakage or freezer container and keep in freezer for later and label with name and date make. I use zip bags to have space in my small freezer. Keep in freezer for about 2 to 3 weeks. You can thaw them, warm up again when you wanted to eat them.
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