Monday, November 16, 2009

Pumpkin Soup

  • 6 cups chicken stock
  • 1 1/2 teaspoons salt
  • 3 1/2 cups cubed fresh pumpkin
  • 1 teaspoon fresh parsley
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 1/2 cup heavy whipping cream
  • Toasted bread cubes.


  1. Cut pumpkin into cubes.
  2. Heat stock, salt, pumpkin, onion and garlic. Bring to a boil, reduce heat to low, and simmer for 15 minutes uncovered.
  3. Puree the soup using a food processor or blender.
  4. Return to pan and bring to a boil again. Reduce heat to low and simmer for another 15 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley and toasted bread cubes.


  1. Aunty Mary I want the recipe for your INARI SUSHI! =D

  2. buy the inari from the recipe house in damai, then just stuff it with japanese rich. just that easy. if you want the rich recipe, refer the california roll post.