Pumpkin Soup 南瓜汤

Loved this Pumpkin Soup. The taste was delicious with a silky smooth texture and I only used a few ingredients that I had in my pantry. It could be fixed within 30 minutes and it was great to serve with crusty bread. What's more, it's economical, comforting and a satisfying soup to make at home.

Pumpkin Soup

Ingredients:

      2 tbsp Olive oil
      1 Potato, peeled and chopped into chunks
      1 Onion, finely chopped
      550g Pumpkin, peeled, deseeded and chopped into chunks
      550ml Chicken stock (used Swanon brand)
      pepper to taste

      Method:

• Heat olive oil in a pot and fry chopped onions till a little translucent. Add chopped potato and pumpkin to the pot, then carry on cooking for about 5 minutes at medium heat.
• Pour in chicken stock and bring to a boil, then simmer for 15-20 minutes until the potato and pumpkin are very soft. Cool down the pumpkin soup a little and puree with a hand blender till smooth.
• Return the pumpkin soup to a boil and serve immediately with a dash of pepper.

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南瓜汤

     材料：

     2汤匙 橄榄油

     1个 马铃薯，去皮切状块

     1粒 洋葱，切碎

     550个 南瓜，去皮和籽，切状块

     550毫升 鸡汤 (Swason牌）

     胡椒粉，适量

      做法：

• 放橄榄油在锅里，用中火把洋葱碎炒至透明。加入马铃薯和南瓜，再炒越5分钟。
• 倒入鸡汤煮滚后，以中火焖煮15-20分钟至马铃薯和南瓜变软。让汤料稍微凉一下，用搅拌机把马铃薯和南瓜打成泥至顺滑即可。
• 然后再把南瓜汤加热，撒些胡椒粉即可享用。

 **用简单的食材就能煮出健康及美味的南瓜汤。最适合配上烤面包。大家不妨试试看。

 This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by

 Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY)

 and hosted by Eileen (Eileen's Diary).

also link to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"

 hosted by Miss B of Everybody Eats Well in Flanders

 & co-hosted by Charmaine of Mimi Bakery House.