Sights of pumpkin were everywhere prior to Halloween and I couldn't help but to get a small pumpkin home from the local grocery store. Since then, it has been lying on my kitchen top for almost a week and Halloween is over. Guess today I going to change its fate, get it chopped (sounds terrible!) and make into something nice (before Cinderella found out that her carriage-to-be is gone forever)!

The basic ingredients of this pumpkin soup originated from a cooking show which was shown on TV. However, I had tweaked a bit, not following everything as advised. In addition, I added some other ingredients which my senses (taste, smell & guts!) sort of nodded.

Features and Functions
As one of most popular crops in United States, a typical pumpkin is orange in color which means high nutrient of carotenoids and potentially possess an anti-oxidant properties. Pumpkin flesh and pulp are low in calories yet provides abundant amount of dietary fiber. Besides, pumpkin also offers essential minerals such as potassium and magnesium besides vitamin C and E. Some other health benefits claimed include pumpkin seeds which promotes prostate health, male's bone and lower cholesterol level.

Getting excited to try? Read on...

Ingredients
1 cup pumpkin - steamed & mashed
1 cup chicken broth (I prepare at home)
1 cup milk (I use whole milk)
2 tbsp sour cream
1/2 tsp salt
1/2 tsp sugar
1/8 cup green onion (scallion) - garnish

Method
1. Chicken broth - prepare using 2 chicken drumsticks in 2 1/2 cups of water. Bring to boil and simmer for an hour. Alternatively, get a ready packed from shelf.

2. Grab a medium size sauce pan. Add pumpkin, chicken broth and milk.

3. Turn to medium heat and simmer for 30 minutes.
4. Stir consistently to prevent edge precipitation.
5. Add sour cream, sugar and salt.
6. Simmer for another 10 minutes.
7. Scoop to a bowl and garnish with some chopped green onion. Ready to serve hot-warm.

A good practice for Thanksgiving dinner!

Bon Appetit!

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Comments (2)

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written by Mrs Chris Wardle , October 25, 2011

Having just printed the recipe for your pumpkin soup above. How many people is it meant for. It sounds a
good recipe to me, but how do I adjust it for about
20 people? I'd be very pleased to hear from you.

Thanking you in anticipation
Chris Wardle

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written by Shirley T , October 25, 2011

Hi Mrs Wardle, Opsh..sorry, I should have it mentioned in the article. The recipe may serve between 3-4 people. Hope this helps

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