Yes, it's so thick and chunky that the spoon won't sink!
THIS. The action I have taken. SOUP...as the savory pumpkin kuih (cake) was not really successful. So I kept aside some portions of the kuih in which the texture was soft (to the verge of collapsing), and turn it into a soup. And it WORKED!
Oh I should have kept half of the pumpkin puree to make soup from scratch instead of investing the whole can in the kuih and then having to turn a kuih to a soup! ANYWAY....
The soup is indeed delicious! Can you believe it?
The truth is - the combination of caramalized onions, shallots, earthy mushrooms and pumpkin do work well in this soup! Plus the spices and peppery notes that brought everything in harmony.
Caramelized Onions, Mushrooms, Curried Pumpkin Soup - 葱爆蘑菇金瓜汤
Caramelize lots of shallots, onions, white parts of green onion in a pot, add in shiitake and crimini mushroom and cook till mushrooms are tender. Add in pumpkin puree, water to constitute liquid for soup, 1tsp curry powder, pinch of five spice, sea salt and ground white pepper to taste, and simmer for about 15-20 minutes. Before serving, some red chili flakes to spice it up!
Sure. It is not pumpkin season but you can always use good quality canned pumpkin puree to make this when you want a substantial, nutritious, comforting and satisfying bowl of soup.
Sharing this soup with Souper Sunday
Tag: pumpkin soup, pumpkin puree
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