Ingredients: HALF Pumpkin 200g onions 3 garlic gloves 15g butter Little salt and black pepper Steps: 1. Get a 1.5 litre chicken broth. After boiled, cover its lid. 2. Look at the stem to see if the pumpkin is still fresh. Slice pumpkin vertically into half. Slice horizontally into half. Slice into each smaller 'U' pieces. Put aside to a plate full. For the leftover fresh pumpkin, keep them in airtight container into fridge. 3. Dice onions into tiny cube bits. 4. Mince garlic. 5. Hot wok. After hot add butter. When butter is melted and bubbles, add onion bits. Stir fry until look like transparent. Add little salt and black pepper powder. 6. Add in garlic. Stir Fry until onions look like yellowish. Add all pumpkin and stir fry a bit. Add little salt and black pepper. Stir Fry until pumpkin looks soft and aroma. No need to always keep stir, can let it stay cook at a side first. 7. Add chicken broth to cover half level of pumpkin is enough. Let the pumpkin suck the soup. After it is boiled, cover lid. Change flame to medium small and cook for 6-7 minutes. 8. Use cooking spoon to squish the pumpkin into squishy bits. Mix well. Add all the rest chicken broth and mix well. When it boiled, cover lid and simmer for 5-6 minutes. 9. Pour out the pumpkin soup into another big bowl or pot to let it cool for 10 minutes under fan. (We going to grind it in grinder into water. Temperature too high is dangerous.) 10. After 10 minutes, pour course soup into grinder and grind for 1-2 minutes. 11. Pour back the soup into big pot and on small flame to keep it warm. Here you taste and can add taste like little more salt and black pepper. Serve.
This squash soup that you made, looks heavenly. Once a year, I purchase 1 or 2 of the red kabocha squashes but they sit around without being used. Your video post has inspired me to make this squash soup of yours. Many thanks.
