Yesterday we ate at a Yum Cha restaurant in a (I think) Vietnamese run restaurant. It was very nice (although I have had better chicken feet), cost $64 for four (bargain), and it remains one of my favourite ways to lunch.
Not being sure of its origin as a way of eating, I found the Wikipedia entries on yum cha and dim sum quite helpful.
Anyway, this is all prelude to explaining that we needed a lighter than average evening meal, so I made for the first time in many, many years some basic pumpkin soup following a recipe I wrote in the back of a cookbook maybe 25 years ago. (I forget where I got it from originally - oh, now I remember, it was on the side of a can of evaporated milk!) I was pretty sure my wife, or one of the kids, had said many years ago that they didn't care for pumpkin soup, and hence I had not made it for at least a decade, I suspect. But being told that this was no longer the case, I went ahead and resurrected it, and the result did seem particularly delicious - perhaps it was just the right sort of pumpkin (kent, I think) that came from a roadside sales bin when we trekked off to Mulgowie last week.
As this blog occasionally serves as a (hopefully permanent) repository for some key recipes I don't want to lose, here goes:
750 g of cubed pumpkin
1 1/2 cups of water turned into chick broth using a stock cube or powder
a large onion
15 g of butter (just a large knob, I guess)
normal size can of lite evaporated milk
nutmeg
That's it. In a fairly wide saucepan, fry off the onion in the butter to soften it a bit, throw in the pumpkin, water and stock cube/powder and let it simmer, uncovered, for 25 minutes. Blend what's left in the saucepan (a stickblender should work fine), add the can of evaporated milk, some nutmeg and maybe a little bit of salt to taste. Reheat gently, and eat. Toast and some garlic fried beans as a side. Nice.
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