Pumpkin Soup

I would call this one an upgraded version of the locally known "dinuldog".  You can go light or creamy with this soup. For this round, I just added milk. This plain pumpkin soup is actually jam packed with a lot more than what you see. This is very delicious and good source of vitamins for your little ones and adults alike. My daughter is sometimes a picky eater and she can finish up a bowl of this. The main ingredients for this would be what you see below. Just make sure that if you choose a medium-sized gourd that your other ingredients would be rationally proportioned. Normally, I'd use a regular blender, but since mine went kablam! I used a stick blender and it still turned out the way I wanted; kitchen crisis averted! =)

 

 1/8 cup cooking oil

1/8 pumpkin or squash, sliced to smaller bits
1 white onion, 

3-4 cloves garlic,

2 potatoes,
2 carrots, 

chicken stock (just enough to cover ingredient while simmering)

salt and pepper
milk / regular or coconut cream

Directions:

Prepare chicken stock ahead (you can use cubes or boil chicken bones). Chop pumpkin into matchbox sizes; mince onion, garlic, potatoes and carrots. In a pot, put cooking oil, saute garlic and white onions for 1 minute. Saute pumpkin and stir it once in a while for about 5 minutes. Add in chicken stock, throw in the potatoes and carrots and simmer until all the ingredients are soft. Remove from heat. Using a blender, throw in the mixture and blend until its consistency is smooth.

If using regular cream or coconut cream, put the smooth mixture back into the pot and add in cream and cook for about 5 minutes, stirring to incorporate the cream into the mixture. Serve while still hot. Top with croutons or serve with garlic bread.