The autumn has finally come, the trees start changing their apparel to luxury gold sweater, having a good time before the winter come. It starts to rain frequently and the wind start to blow eventually.
This is my final year experiencing Russian Autumn so I decided to remember it somehow by doing a Pumpkin Soup. Orange color to celebrate the season, the spices to contemplate the cold and everything in it to distinct it that this soup was made by a Malaysian.
There were not so much modification. I added some chili powder to the set of spices. Instead of using cream, I use coconut milk to lift up the creaminess and instead of using vanilla, I used pandan for the welcoming smell.
And here you are Volgograd Autumn Pumpkin Soup
Volgograd Autumn Pumpkin Soup
Ingredients:
1kg pumpkin
2 tablespoonful vegetable oil
salt, pepper,
1 lemon
400 ml coconut milk
250 ml vegetable/fish stock
1 teaspoon of chili powder
1 pandan leave/1 teaspoon of pandan flavour
Instruction
1. Clean the garlic, onion and the pumpkin. Cut the pumpkin into cubes and dice the onion and the garlic.
2. Boil a pot of water then slow down the heat. Insert the pumpkin into the pot and wait till it tender
3. Set aside quarter of the pumpkin and blend the rest with blender or food processor
4. Heat oil on the pot, put the garlic, onion, chili powder, pepper and saute it.
5. Pour into the pot the blend pumpkin and the rest of the pumpkin that has been set aside.
6. Wait until 5 minute then pour the coconut milk.
7. Simmer for 20 minute more then add some salt and the lemon juice
8. Serve it and enjoy!
