Pumkin Soup

I like making the classic pumkin soup for my family be it the creamy pumkin soup or just the Asian style. Pumkin itself has different health benefits. I read somewhere that it is good for diabetic. Pumkin is high in cartenoids, which neutralize dangerous free radicals and help to protect your skin cells from damage.

Besides, pumpkin also contain zeaxanthin and lutein, which neutralize free radicals in the eye lens, protecting your eyes from disorders like macular degeneration and cataracts.

Iron, fiber, and zinc are found in the flesh of pumpkin. Iron is important for your red blood cells, fiber is important for your bowels and zinc can help to prevent spine and hip osteoporosis.

There are plenty of vitamin A, vitamin C, manganese, and potassium in pumpkin too, so you could say that pumpkin soup is a superfood. It is certainly beneficial for you in many ways. In order to stay young and healthy, I like experiencing the soup into many different ways.

My lazy style is always quick without too much time consumed or standing too long near the stove.

First, I steam the pumkin when done with the washing and cut into the required size. When it is soft enough, cool it and make into puree with a blender.

Next, just fry some red onions or garlic, pour down the ready pumkin puree and add in some water to shimmer it over until it looks creamy. Pour in some fresh milk or cream cheese. Finally, dash in some pinky salt to taste to complement its natural sweet flavor. ( No Ajinomoto, as its never store in my kitchen )

Sometimes if I can get some prawns, I will cook it with curry instead of the cheese.
The yeild is so "Yummy"