Tuesday, May 25, 2010


I have had this recipe for some time and now I have finally decided to test it out. It turned out to be fabulous! Although it was desceptively viscous, it was very smooth and fine and surprisingly easy to flow down the gullet (ask any bio student). There was hardly any hint of the taste from the pumpkin and yet it just tasted so wonderful! Even non-pumpkin lover would enjoy this dish! Garnished with italian herbs, the result was a succulent piece of work! If I had added some seafood such as crabmeat or scallops, i'm sure this would be worthy of the jade emperor! Serve this soup hot for maximum enjoyment! The recipe was taken from CAROUSEL, which is an award-winning restaurant situated in Royal Plaza on Scotts.

Makes 4 servings
450g pumpkin
50 g onions (peeled and diced)
25 g carrots (peeled and diced)
25 g Leeks (diced)
10 g garlic
30 g butter (soft)
650 ml chicken stock
40 ml fresh cream
10 ml olive oil
salt and pepper to taste

1. Wash, trim and deseed pumpin. Cut pumpkin flesh finely and set aside.
2. Saute onions, carrots, leeks and garlic in a stock pot with a little olive oil, then add the pumpkin. Cook for another 5 minutes till flavours are well incorporated.
3. Add in the chicken stock and cook till pumpkin is soft.
4. Next, blend the ingredients in a food processor to puree. Pour the puree mixture back into the stock pot, add the chicken stock and cook over fire.
5. Add fresh cream and season with salt and pepper to taste. Whisk in the butter.
6. Serve hot.

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