I love making this soup because it is:
- Filling (dip with bread and it becomes a one-dish-meal!)
- Yummy of course!
Not forgetting… You can make it in bulk and freeze it. People often say that overnight food is bad. Yes, it is… If you leave it in the refrigerator, because it gets exposed to bacteria and lose its freshness. However, when you seal it properly and put it in the deep freezer, it is different!
Anyway, here goes the recipe (good for 4 large bowls):
- 200ml of Chicken Stock or Unsalted Vegetable Stock (recommend to use Better than Boubillon that can be found in iHerb or supermarkets in the US)
* Being in the US where stocks are very common, I typically like to get the organic ready-made unsalted stocks from Kitchen Basics.
- 1 whole Pumpkin
- 1 large White Onion
- 1 stalk of Celery
- 10 pieces of Baby Carrots
- 1 Potato
- 1 tbsp minced Garlic
- Steamed fillet of Salmon; shredded
- 1/2 floret of Broccoli; chopped
- 1 cup of Sweet Corn
- 2 boiled Potatoes, bite-sized cubed
- Anything else you want (i.e. chopped Shrimps, Clam Meat, Mussels.. etc)
- 100ml Low Fat Milk/Heavy Cream/Half-and-Half
- Boil or Pressure Cook Part A with the chosen stock till soft. Boiling usually takes 45 mins and Pressure cooking will require about 15-20 mins. For the Instant Pot, simply use the preset mode – Soup.
- Blend the above in a food processor.
- Return to the pot over a medium fire, add Part C bit by bit. Do not overboil.
- Add Part B and stir till Brocolli is cooked (usually less than 5 mins).
- Taste and season with salt if needed (I usually don’t need).
- Garnish with dash of cream, black pepper, parsley and sliced almonds.
- Serve hot.