Here’s a contribution from Mama Anne. This soup was served to guests at a dinner in her residence in Brunei prior to her trip to Manila last week.
Ingredients:
Pumpkin [ One per person. ]
Garlic, crushed and minced
Onion, chopped
Olive Oil
Low-fat Milk
Salt and Pepper to taste
Method:
Carefully open the top of pumpkin by cutting around the stem. Clean and set aside. Scrape out the meat of pumpkin and set aside. Clean and set aside pumpkin shell, preferably in a cool place.
In a bowl, mix all ingredients except olive oil. Transfer to a baking dish or bowl and drizzle with olive oil.
Bake at 200 degrees C until tender. Set aside and let cool.
Blend baked pumpkin with low fat milk and bring back to boil. Season with salt and pepper to taste.
Pour and serve in empty natural pumpkin tureens.
Related Posts: