Monday, 13 October 2014

Pumpkin Lemongrass Soup

Pumpkin is very healthy and nutritious.  It's very versatile as you can cook it in anyway you like besides turning it into healthy desserts, jam, bakes, etc.  When making it into soup, it's not necessary to add meat as pumpkin itself is already sweet.  All you have to do is wash the skin thoroughly.  Then cut it into your required sizes and put everything in including the seeds and the pulp.  No wastage!!!

More benefits of pumpkin can be found in the above Spicy Fragrant Japanese Pumpkin's post.

Ingredients :
- a quarter of pumpkin together with its seeds and pulp (cut into required size)
- 8 stalks of lemongrass (use the white stems, cut and crushed)
- 2 thumb sized ginger (crushed)
- 2 chicken carcass (blanched)
- water (enough for soup)
- 8 white peppercorns (crushed, optional)
- salt (to taste)
Method :
1)  Put pumpkin, lemongrass and ginger into a pot of water.
2)  Once the water is boiling, add chicken carcass to the boiling water.
3)  Boil at high heat for 15 minutes and add peppercorns.  Turn to low heat and boil for about 1.5 hours.  
4)  Season with salt.
5)  Serve hot.
I love to drink the soup HOT..


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).



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