Ez and Quick Pumpkin Soup

Creamy Pumpkin Soup is one of the best way of self indulgence for me. Whenever it starts getting chilly outside, I would likely crave for a bowl of sweet and fragrant pumpkin soup. The fact that it is so easy to make and only takes about 30mins makes it even more seductive.

Ingredients:

- Half a pumpkin

- 1/2 onion, 1 stalk of celery

- 50 ml cream

- Chicken bones

- Butter

Preparation:

- Wash chicken bones and boil them to get the decent chicken soup. Take out the bones after 20mins. I never use ready-made chicken soup can from supermarket because I'm Vietnamese, I want the real chicken soup. But if you don't have time, just buy one can.

- In the meantime, peel the pumpkin and slice them into small square pieces

- Chopped onion and celery finely

- Put a little bit butter into the pan, wait until it melted, put the onion and celery in. Stir fry well until they turn fragrant then let pumpkin join the party. Stir fry pumpkin until it turns soft, remember to season it with salt and pepper.

- Transfer the stir fried pumpkin into a blender and blend it until it turn into a fine mixture.

- Pour the mixture into the soup and turn on the stove on medium heat. Stir well.

- Wait until the soup starts boiling and put the cream in, little by little. Turn off the stove or else the heat will make the cream cakey.

Somebody would prefer the soup to be light and some like it to be creamy, so add little by little and taste it. You can always adjust the thickness of the soup by adding cream or adding chicken soup, so a good tip is to spare a bit of each for final adjustment.

You will definitely need a pretty bowl for this dish and the "cream drop" trick for decoration. It is best served with toasted garlic butter bread.

Treat yourself nicely with this baby since it starts getting cold ;) (well in my home country only, not here, but I will still enjoy it in any weather).

See you guys in the next recipes <3

#Cooking