Pumpkin-Potatoes Soup Recipe

Another pumpkin recipe that now become my family's favourite...It is 'Pumpkin-Potatoes Soup'. It started when i had the leftover of pumpkin from my previous recipe, 'Steamed Pumpkin Cake (Kuih)'.

Easy Pumpkin-Potatoes Soup Recipe (4-5 persons) - Non Dairy

Ingredients:

• 220 grams of pumpkin (chopped into small cubes)
• 250 grams/3 potatoes-medium size (chopped into small cubes)
• 150 grams/1 sweet potatoes-medium size (chopped into small cubes)
• 4-5 cups of water
• 1 small garlic (cut into tiny pieces)
• A pinch of white pepper powder 
• A pinch of Italian herbs (optional)
• A pinch of salt
• 1/2 teaspoon of Maggi seasoning (Cukup Rasa)
• Some cooking oil

Steps:

1. Chop the pumpkin, potatoes and sweet potatoes into small cubes. (The smaller the cubes, the shorter the cooking time.)
2. Now, place all the cubes in a pot and add in 3-4 cups of water. (The amount of water depends on your pot size. Just make sure there is enough water to cover the cubes.)
3. Boil it for about 15-20 minutes or until they are soft. Then set it aside to let it cool down a bit.
4. While waiting, you can chop the small garlic into small pieces and fry them in a pan till brownish.
5. Now, get ready your blender and pour in the mixture in no.3. Blend it till puree state.
6. Pour the blended mixture into the pan in no.4. Then, add in 1 cup of water (you may add more water if you want to, but I prefer thick soup!) and stir it.
7. Bring it to boil.
8. Then, add in white pepper powder, Italian herbs and Maggi seasoning (Cukup Rasa). Stir it.
9. Your pumpkin-potatoes soup now is ready!

Preparation time: 10 minutes

Cooking time: 15-20 minutes

Enjoy!

P/s: My girls love it when she dips her garlic toasts in it, a great combination. Yummy!