Félicitations, Mon Cher!

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



Ingredients:
- 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



Method:
- 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.

Exquisite Taste

Even though I am not a big fan of pumpkin, but I could never resist a slice or two of baked Pumpkin Cheese Cake. Always curious how pumpkin while combined with spices like cinnamon, nutmeg, etc., plus vanilla and cream cheese gives such an exquisite taste!

My Mom always reminded her kids to consume pumpkin in the meals she prepared on our dining table due to its health benefits. Nevertheless, as a kid or a growing teenager I simply refused cause pumpkin with its bright yellowish orange flesh just didn’t appeal to my appetite. But now I could see why my Mom did what she did …

Besides full of Vitamin A and antioxidant carotenoids such as alpha and beta-carotenes, this gourd-like squash named from the Greek word “pepon” for large melon is also a great source of vitamin C, K, and E, and minerals like magnesium, potassium, calcium, and iron. As an important part in our diet, it contains a great amount of effective carbohydrate and fiber.

So are you game to try?

PUMPKIN CHEESE PIE
Serves 10 persons

1. Crust

Ingredients:
- Chocolate cookie >100 grams
- Roasted cashew nut - crush into small chunks > 100 gram
- Salted butter - melt > 40 gram
- Salt > 1/4 teaspoon

Method:
- Prepare a 7 inch cake ring or pie tin.
- Blend cookie in food processor to fine powder. Place into a bowl.
- Mix with cashew nut chunks, melted butter, and salt to form paste.
- Roll with the thickness of 0.3 cm. Press into cake ring or pie tin.
- Refrigerate for an hour.

2. Custard
*Prepare 2 hours before making filling

Ingredients:
- Milk > 210 grams
- Sugar > 70 grams
- Corn flour > 7 grams
- Egg > 1
- Salt > 1/4 teaspoon
- Vanilla essence > 1/2 teaspoon

Method:
- Mix milk, sugar, corn flour, egg, and salt in a pot and cook until boiled.
- Remove from fire and fold in vanilla essence. Leave to cool.
- Refrigerate for 2 hours or until custard is cold.

3. Filling

Ingredients:
- Canned pumpkin > 200 grams
- Cream cheese- room temperature > 100 grams
- Whipping cream > 100 grams
- Sugar > 11 grams
- Gelatine powder > 20 grams
- Hot boiling water > 40 grams
- Ground clove > 1/8 teaspoon
- Ginger powder > 1/8 teaspoon
- Nutmeg powder > 1/8 teaspoon
- Cinnamon powder > 1/8 teaspoon
- Custard > 1 recipe *see above

Method:
- Beat cheese cream and sugar with cake mixer until smooth.
- Beat dairy whipping cream until thick.
- Dissolve gelatine powder in hot boiling water.
- Mix cheese cream mixture with whipping cream, gelatine, pumpkin, custard, and all spices.

4. Praline for Decoration

Ingredients:
- Sugar > 100 grams
- Roasted sunflower seeds > 10 grams
- Vegetable oil > 1 tablespoon

Method:
- Brush pizza tin with vegetable oil. Scatter sunflower seeds on it.
- Melt sugar on medium heat until boiled. Leave simmering until color turns golden brown.
- Pour caramel onto tin. Shape as desired. Leave to cool.

5. Assembly

Ingredients:
- Coco powder > 5 grams
- Yellow kiwi fruit - slice > 1
- Chocolate curls > 4

Method:
- Pour filling into crust. Refrigerate overnight.
- Sprinkle with coco powder. Decorate with praline, fruit, and chocolate curls. Serve.