Monday, April 27, 2009
This morning my date, C just got a high profile job offer in a well established French company - a job that requires responsibility to be in charge of 20 staff. I am so happy that despite the world economic crisis, luck is always at the side of those who are eyeing for a new job. And besides, C is really capable and I am confident that the job will land quickly one of these days. "Congratulations, dear... I am so proud of you!"
To remember this lucky moment, I like to post the dish that we both enjoy: pumpkin soup that has a special kick of taste and aroma. Mesmerizing with its striking yellow hue and smooth texture, this soup appears best when served with crusty french bread. Enjoy!
PUMPKIN SOUP WITH ORANGE AND THYME
Serves 4 persons
- Olive oil > 1 tablespoon
- Onion – medium size, chop > 1
- Garlic – chop > 2 cloves
- Pumpkin – skin, dice > 3 ½ cups
- Water > 3 1/8 cups
- Chicken stock powder > 2 teaspoons
- Orange juice and rind > 1 orange
- Fresh thyme – pluck leaves from stalks > 1 ½ tablespoons
- Milk > 1/3 cup
- Salt > ¼ teaspoon
- Pepper > 1/8 teaspoon
- Preheat saucepan and sauté onions in olive oil for 3 minutes until fragrant and soft.
- Add pumpkin dices and chopped garlic. Continue cooking and stirring for 2 more minutes.
- Add water and chicken stock powder, orange juice and rind, and thymes to the saucepan. Cook until boiled.
- Turn to low fire, cover the saucepan and simmer for 15 minutes or until pumpkin is soft. Leave to just warm.
- Pour warm mixture into food processor and blend until fine.
- Return the blended mixture back into saucepan. Add salt, pepper, and milk and cook until almost boiled.
- Place on serving bowls. Sprinkle with fresh thyme leaves.
- Serve with crusty bread.