Spicy Pumpkin Soup with Chestnut (香濃南瓜湯)

I had a normal routine of migraine for last few days, it made me so weak and couldn’t do anything. I missed the smell of my kitchen and the smell of my good food terribly!

Today, slightly better, so get up and do something, and make my joints working smoothly again! Try to make something light to eat first. Luckily my husband just bought a big pumpkin back from supermarket, it is a giant!! Only £2, what a bargain! So I decided to make Spicy Pumpkin soup with Roasted chestnut.

Spicy Pumpkin Soup with Chestnut (香濃南瓜湯)

Ingredient:

  1. Pumpkin flesh                                 450g
  2. Onion  *                                           1  (peeled, roughly choped)
  3. Garlic clove  *                                 2  (peeled)
  4. Chestnut                                         100g (peeled, you can use from tin)
  5. Butter                                              20g
  6. Vegetable stock                              1 1/4 pint (keep it hot)
  7. Orange juice & zest                        1/2
  8. Fresh red chilli                                 2  (thinly sliced)
  9. Crème fraîche                                 4 tbsp
  10. Salt and black pepper to taste

*  You may not use the onion or garlic, it is fine. Some vegetarian can’t have this two ingredients.

Method: 

  • Preheat the oven to 425°F/220°C/200°C (fan oven), gas mark 7. Place the pumpkin in a large baking tray with all of the chestnuts and bake for about 20 to 25 minutes until tender. Cool down and scoop the flesh out, set aside.
  • Melted the butter in a big saucepan over medium heat, add the onion and garlic, stir fry it about 5 minutes, then add the roasted pumpkins flesh and 75g of the chestnuts (reserved 25g).
  • Add the vegetable stock and leave them with the heat turned low to slowly come up to simmering point, together with 1/2 of the red chilli, orange juice and zest. Then let it all simmer very gently for about 15-20 minutes.
  • Puree the soup in two halve, whiz it until it’s smoothly blended, add the salt and freshly ground black pepper, adjust the taste to suit you.
  • Sliced the reserved chestnut.
  • Serve the hot soup with a dollop of crème fraîche, red chilli and sprinkle with little bit of chestnut on top.

Note:

  • Make the soup up to one month ahead. Freeze in an airtight container. To use, defrost the soup in a cool place overnight. And bring it to the boil again and serve with a dollop of crème fraîche, red chilli and sprinkle with little bit of chestnut. on top.

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