Tuesday, April 8, 2008

Tasty Pumpkin Soup

Original Recipe by Amy Beh

600g pumpkin, peeled and cubed

150g carrot, cut into slices

900ml fresh chicken stock

1-2 tsp whipping cream (optional)

1 tbsp olive oil

1 bay leaf

1 tsp ground cumin

¼ tsp ground nutmeg

¼ tsp chilli powder


Salt and pepper to taste

Freshly ground black pepper

Steam pumpkin and carrot for 15 minutes until soft. Leave to cool slightly then place into a food processor. Add 300-400ml chicken stock and blend into a smooth purée.

Heat olive oil in a saucepan. Add bay leaf. Sauté for a minute. Stir in pumpkin purée and add remaining chicken stock gradually. Add cumin, nutmeg and chilli powder. Stir and bring to a gentle boil.

Once the soup comes to a bubbling boil, add seasoning to taste and turn off the heat. Ladle soup into individual bowls.

Add an extra sprinkle of ground black pepper and stir in whipping cream if desired.

Pumpkin and Yam Rice

Original Recipe by Amy Beh

300g (2 cups) long grain rice, washed and drained

150g yam, diced

200g pumpkin, cubed

Enough oil for deep-frying

1 tbsp chopped ginger

30g mock vegetarian chicken, coarsely chopped

40g dried prawns, soaked and drained

3 dried mushrooms, soaked and diced

1 tbsp oil

1 tbsp sesame oil

600ml fresh chicken stock


½ tsp salt

½ tsp sugar

¼ tsp pepper

1 tbsp light soy sauce

1 tsp oyster sauce


Some coriander leaves

Some chopped spring onions

Deep-fry yam and pumpkin separately for 6-7 minutes. Dish out and set aside.

Heat oil and sesame oil in a wok, stir-fry ginger, dried prawns, vegetarian chicken and diced mushrooms. Add rice and toss briefly for 1-2 minutes. Stir in seasoning to mix.

Transfer rice mixture into an electric rice cooker. Pour in chicken stock and cook. Once rice comes to the boil, add yam and pumpkin and continue to cook until rice is done.

Stand for 10-15 minutes. Dish up and serve with garnishing.

(Note: Net weight of pumpkin paste is 200g after steaming.)