Western soup is very popular among Hongkongers but we most usually have Borscht or cream soup. We just think this pumpkin soup should receive more attention from us. Not only is it aromatic and tasty, it’s also very easy to make!
南瓜湯 Pumpkin Soup
The colourful pumpkin soup is just mouth watering. The ingredients go well together to create harmonious flavours. It’s also very easy to make so we highly recommend!
It’s perfect to serve the pumpkin soup with Western dishes like Paella.
Maybe the pumpkin soup can never be the protagonist but with its presence, a normal dish next to it looks much more tasty immediately
The baked dish is Spaghetti Bolognese
Ingredients: half a pumkin, half an onion, 800ml of chick broth, 200ml of cooking cream and 0.5 tsp of cinnamon
Steamed the pumpkin for around 10mins to make it tender. Then remove the skin and chop it in pieces. Put the pumpkin together with sliced onion and chicken broth. Cook it on medium heat. When it comes to boil, let it simmer for half an hour
Blend the ingredients
Add cream and cinnamon, taste it, add a touch of salt if needed. Done!
As the soup is too easy to make, we want to put a cat photo to make this entry longer. Mak Yin contracted pneumonia earlier and we were so worried about her. Fortunately she is now better after taking 1 month of antibiotics.
Speaking of Western soup we like this counterfeit lobster bisque so much which is made of prawns
Sir’s Deluxe Soup? Making soup with honeydew melon? Find out more in this article