This was extremely difficult and troublesome to prepare… If you want soup, just heat up a can of Campbell’s soup. Seriously. Nevertheless, the experience was fun 😀
Ingredients (Serves 3-4):
1/4 Pumpkin (I think it was around 400g including the skin)
1 Tablespoon of Chopped Onions
0.5L of Chicken Stock
4 Tablespoons of Light Cream
Olive Oil, Pepper
1 Skinned Potato
Preparation and Cooking:
1) Remove the pumpkin seeds and skin. Two ways to get rid of the pumpkin skin: If you have a conventional oven, bake the pumpkin for 30 mins or until tender so that you can easily scrape the pumpkin using a spoon. I don’t have an oven, so I cut out the skin using my awesome knife skills, sliced the pumpkin flesh into smaller pieces (this was the difficult part because the pumpkin is very very hard) and boiled them in chicken stock to soften it. Boil the potato together with the pumpkin and remove when soft (It took around 20 minutes on medium heat)
2) When the pumpkin is soft, remove from heat. Saute a tablespoon of chopped onions in olive oil/butter until it smells good. Add it to the chicken stock mixture.
3) Blend the mixture until smooth. Add the light cream and blend again. Season and taste. Dice the potato into tiny cubes and put it in the soup. Decorate however you like using extra light cream – make a smiley face, write mathematical equations, or just keep it simple with an evil Jack-O’-Lantern grin.
1) Most online recipes have ground nutmeg in their recipes, so if you’re interested you can add a little to your soup for a different taste.