I was going through my pins at pinterest as usual. I do this while I am menu planning for the day. I had pinned a recipe for pumpkin soup from all recipes but this is not quite their recipe this is my own.
Equipment needed:
A pot, A mortar and pestle or spice grinder for grinding spices, An immersion blender, I got one this past black Friday when my husband and I went this was my first time but so far it was nice and smooth instead of chaotic Allhumduallah. You also need a knife and cutting board for more prep work. One thing I love about my new immersion blender.
Ingredients: 1 small piece of a large or medium or 1 small pumpkin, 1 bullion cube any flavor, 2 dashes of Maggi or knorr liquid seasoning, a pinch of salt, a pinch of black peppercorns, a pinch of cumin seeds, Any type of chili, I used a Thai chili. a pinch of thyme, A shallot, a clove of garlic, 2 cups of water, 1/4 cup of milk.
Method: I had a piece of pumpkin that was left over from making pasteles so I wanted to use it up so that went in to a pot to boil in water until the skin came off. When it is soft it comes off easy. After the skin comes off add the bullion cube of your choice, add 2 dashes of liquid Maggi knorr aroma. Stir and mash the softened pumpkin. Add one whole chili unless you want to use a scotch bonnet or an habanero take the seeds and the vein out because this is the hottest part of the chili. Take a pinch of pepper corns a pinch of cumin seeds and grind them with either a mortar and pestle or a spice grinder. Add to the soup and stir. Add a pinch of thyme, a shallot chopped, a clove of garlic chopped. Add 1/4 cup of milk and stir and take off of the heat. Remove from the stove and blend the soup with an immersion blender. This is a lot easier then using a regular blender. This way you don’t have to wait for the soup to cool and it is less messy. Please leave in the comments how you like this recipe.
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