20 November 2008


With so many emphasis on the pumpkin during Halloween in November that using pumpkin in cooking is a norm.  Pumpkin is not a common vegetable that you can always find in wet markets.   Occasionally when I see them I will make carrot pumpkin soup.

I bought a small pumpkin to make dessert.   To make it easier to cut I steamed the whole pumpkin for 20 mins.  Discard the seeds and skin and cut into small pieces.   Blend the pumpkin till fine.  Add water to the pureed pumpkin to dilute and cook till boil.   Sweeten the soup with rock sugar.

Cool the soup and refrigerate until ready to serve.  Mix in thick cream to the soup and stir well.

Enjoy the soup with a scoop of vanilla ice-cream.  Heavenly dessert!

1 comment:

  1. This sounds so yummy! I have never seen pumpkin soup with ice cream in it. How original, I love it!