Sweet and Hearty Pumpkin Potato Cream Soup
Sweet and Hearty Pumpkin Potato Cream Soup
♥ [Newlywed Table] Nutritious and Creamy Pumpkin Potato Soup
Sweet pumpkin, loved for its sweet taste and rich nutrients, is also beneficial for eye health and preventing colds! Combined with potatoes, known as the ‘apple of the earth’ for their excellent benefits in preventing high blood pressure and cancer, and aiding constipation, this dish is a fantastic healthy meal. Complete a warm and satisfying meal with this recipe!
Ingredients- 1 medium pumpkin
- 2 medium potatoes
- 2 cups milk (approx. 400ml)
- 1/3 small onion
- 2 dried shiitake mushrooms or 2 fresh shiitake mushrooms
- 1 tablespoon unsalted butter
- 1 teaspoon minced garlic
Cooking Instructions
Step 1
First, peel the potatoes and cut them into bite-sized cubes. Place the cubed potatoes in a microwave-safe dish with about 1/3 cup of water and microwave for 4 minutes until softened. This will make them easier to mash.
Step 2
Wash the pumpkin thoroughly, remove the stem, and microwave for about 4-5 minutes. This softens the pumpkin, making it easier to scoop out the insides and reducing cooking time. After microwaving, carefully cut off the top part to create a lid.
Step 3
Now, it’s time to scoop out the pumpkin’s insides. Use a spoon to scrape out all the seeds and stringy fibers until the cavity is clean. Hollowing out the pumpkin creates enough space to fill it with soup.
Step 4
Transfer the microwaved potatoes to a pot. Use a spoon or a masher to gently mash them until smooth. It’s important to mash them finely without any large lumps.
Step 5
Add 2 cups of milk (approx. 400ml) to the mashed potatoes and place the pot over medium-low heat. Whisk or stir well with a spatula to ensure the milk and mashed potatoes are evenly combined without any lumps.
Step 6
Finely chop the onion. Add the chopped onion to the pot and cook together. The onion will add a deeper flavor to the soup.
Step 7
Finely chop the shiitake mushrooms (you can also rehydrate dried ones for extra flavor). Add the chopped mushrooms, 1 teaspoon of minced garlic, and 1 tablespoon of unsalted butter to enhance the soup’s aroma and taste.
Step 8
Start heating the soup over high heat. Once it begins to bubble, immediately reduce the heat to medium-low. It’s crucial to stir frequently with chopsticks or a spatula to prevent the soup from sticking to the bottom of the pot. Simmer for about 5-7 minutes until the ingredients are well blended.
Step 9
Once the soup reaches a thick consistency, carefully fill about 80% of the hollowed-out pumpkin with the potato soup. Be mindful not to overfill, as it might bubble over.
Step 10
Place the pumpkin lid back on and microwave for another 7-8 minutes. This will ensure the pumpkin is tender and heated through. To serve, scoop out the soft pumpkin flesh and mix it well with the soup. The combination is incredibly delicious, like honey!
