Pumpkin Soup

Pumpkin Soup

Whenever there was a Christmas or Thanksgiving party for the kids, I would always rush to cook this holiday soup. At that time, it was delivered in cans for convenience. After tasting pumpkin soup made by an American mother, the rich and sweet pumpkin flavor made me secretly determined to cook this pumpkin soup that is as smooth as silk and as sweet as sugar.

Ingredients
Steps
  1. Chicken Broth
  2. Wash the chicken breast, pat dry with kitchen paper, cut into large pieces, and apply a layer of salt on the surface.
  3. Cut green onion into sections and ginger into slices
  4. Use the pressure cooker's soup function to cook for 45 minutes. Or cook it in a regular stove for one and a half hours.
    Use the pressure cooker's soup function to cook for 45 minutes. Or cook it in a regular stove for one and a half hours.
  5. Pumpkin Soup
  6. Heat a pot of water, add the pumpkin when it boils, and cook for 15 minutes.
    Heat a pot of water, add the pumpkin when it boils, and cook for 15 minutes.
  7. When the time is up, remove the pumpkin, drain and set aside.
    When the time is up, remove the pumpkin, drain and set aside.
  8. Wash the soup pot and pat it dry. Heat oil in a pan and add onion slices and minced garlic.
    Wash the soup pot and pat it dry. Heat oil in a pan and add onion slices and minced garlic.
  9. Saute garlic and onion briefly and add butter.
    Saute garlic and onion briefly and add butter.
  10. Add pumpkin to the pan and stir-fry.
    Add pumpkin to the pan and stir-fry.
  11. Add a teaspoon of salt.
    Add a teaspoon of salt.
  12. Add about a teaspoon of black pepper.
    Add about a teaspoon of black pepper.
  13. Pour in the cooked chicken broth.
    Pour in the cooked chicken broth.
  14. Add a can of corn kernels. Bring soup to a boil over high heat.
    Add a can of corn kernels. Bring soup to a boil over high heat.
  15. Bring to a boil and simmer for fifteen minutes. Turn off heat and let cool.
    Bring to a boil and simmer for fifteen minutes. Turn off heat and let cool.
  16. Pour the slightly cooled soup into a blender.
    Pour the slightly cooled soup into a blender.
  17. Add about 40g of butter and blend until smooth and free of particles, or to your preferred smoothness.
    Add about 40g of butter and blend until smooth and free of particles, or to your preferred smoothness.
  18. Return pumpkin soup to pot and bring to a boil.
    Return pumpkin soup to pot and bring to a boil.
  19. Once hot, pour in 200g of Double Cream. You can increase or decrease the amount according to your preference.
    Once hot, pour in 200g of Double Cream. You can increase or decrease the amount according to your preference.
  20. Season with salt and sprinkle with dried basil. Finish
    Season with salt and sprinkle with dried basil. Finish
Languages
Pumpkin Soup - English version
Soupe à la citrouille - Français (French) version
南瓜浓汤 - 简体中文 (Simplified Chinese) version
Sopa de calabaza - Española (Spanish) version
Kürbissuppe - Deutsch (German) version
かぼちゃスープ - 日本語 (Japanese) version
호박 수프 - 한국인 (Korean) version
ซุปฟักทอง - แบบไทย (Thai) version
Zuppa di zucca - Italiana (Italian) version
Sup labu - Bahasa Indonesia (Indonesian) version