Foodnotes

Happy meal #15: Comfort soups

Now that I am a responsible adult living in my own place, I can no longer whine and sulk when I am sick. Instead of the Matriarch making me a hot meal, I have to make my own food. Sobs.

Thankfully for leftovers then. One fine evening after work, I decided to make roasted pumpkin soup and as usual, being the great chef that I am, I overestimated our appetites and ended up with a large pot of radioactive orange pumpkin soup. Which would have been fine, except that husband is not a fan of pumpkin. (cue horror movie music)

It worked out fine though. Less than a week later, I came down with that dreadful infection and wanted something comforting: soup. Heated it up, mashed a potato that had been sitting in the fridge for a while, and blended some fruits (again, long-time residents of the fridge) and tadah! a meal for the sickly.

Meal fit for the sick

The soup was easy enough to make, it was the handling part that made me perspire and cuss. By handling, I mean skinning and chopping it to bits. It took all of my strength and a sharp cleaver to deal with the dratted vegetable. After I had roasted it, however, I realised my folly: the skin came off quite easily then. Someone say el stupido? (I just made that up, I don’t know any Spanish at all, can you tell?)

Roasted pumpkin soup
What you need:

  • Pumpkin, about 500g
  • Chicken stock, 500ml
  • Butter, 1 knob
  • Garlic, minced, 1tsp
  • 1 onion, minced
  • Salt, to taste
  • Pepper, to taste
  • Olive oil
  • Truffle oil, a dash
  • Fresh herbs like basil or sage (optional)

Directions:

  • Preheat oven to 200 degree Celsius
  • Wrestle with pumpkin and chop it down to bite-sized chunks
  • Drizzle olive oil generously over pumpkin pieces and sprinkle some salt and pepper
  • Bake for 20 minutes, until the pumpkin become tender
  • Add some oil into a pot, followed by butter (so that the butter doesn’t burn) over medium heat
  • Fry the onion until it becomes soft and translucent. Chuck in the garlic and fry till it becomes fragrant
  • Throw in the pumpkin pieces and fry for about 5 minutes
  • Add the chicken stock, cover the lid and let it simmer over low heat for 30 minutes
  • Let the soup cool down for about 15 minutes and then puree it using an immersion blender
  • Drizzle some truffle oil and add some herbs for that luxurious taste!

I can’t really tell you how much this soup will serve but let’s just say I had three servings and husband had two so it makes five servings, I think? Have never been good at Maths. The only thing was, I hate using cream in my food because of the FAT content so I threw in a potato, a trick I learnt from my friend The Apprentice Housewife. The soup ended up becoming a puree. If I am a baby with no teeth and just starting on solids, I would have loved it but unfortunately, I am not so the soup was a little too thick. Each time I heated it up, I had to add some broth or water to thin a bit.

You can make your own chicken stock too but I am lazy and rely on my Mum for stock. For this soup, I used Heinz ready-made chicken stock. It’s a little pricier than your Maggi stock cubes but I chose it because it had the lowest amount of sodium per serving.

And what can I say? Keeping it in the fridge just seems to enhance its taste. Not bad for a pretty cheap meal.

Topped with fresh basil

6 thoughts on “Happy meal #15: Comfort soups”

  1. hahaha, pumpkins on the brain! i just made a pot of pumpkin soup last week too! next time u can’t finish, call meeeeee!!! it’s one of my favs, right up there with cream of mushroom! (which i am very hesitant to try n make cos of the cream thing, same as u) i’ll try ur recipe next time.

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  2. I LOVE pumpkin soup!

    Haha, yeah there is that risk of puree-ism 🙂 More stock + smaller potato next time, if u’re still averse to cream?

    Or maybe just keep simmering till the mixture thickens n is reduced…

    And your pics look fantastic – they always look like they’re taken in natural sunlight! Keep the posts comin’ babe!

    Like

  3. @ Dotz – Ooh I wouldn’t mind! But you guys must drink it up since Jimmy is not a fan.

    @ Sandy – I tried cream(less) of mushroom using the potato trick, it worked pretty well. Try and let me know!

    @ Apprentice Housewife – This was taken in natural light. I was home on MC cos of the throat infection thingamajig. That’s why it looks nicer heh.

    @ popartgirl – Yeah, soup for the picnic then!

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