Silky Coconut Pumpkin Soup

I know….I know….lately I am so obsessed with coconut. But you can’t deny coconut simply makes everything smelled so wonderfully good and this is something i couldn’t leave without in my fridge.  I had coconut smoothie daily in the morning with assorted of whatever greens and berries and bananas that is in season in our supermarket. I drink the water and eat the flesh and sometimes i will thinly sliced the flesh into “noodles” and add them into my salad and drizzle with spicy peanut dressing!  We should give a BIG credit to coconut flesh, it helps to thicken everything up. From cake filling to popsicle and yes in today recipe too!

The thick white flesh of coconut is a great helping to create a rich and creamy texture of this pumpkin soup and the fragrant of the fresh coconut flesh….ahhh….divine! And I urge you make this,  especially when you are seeking comfort on a wet day that will be year end very soon.

yield about 2 soup bowls

what you’ll need

1. 2 cups of chopped pumpkin
2. 2 cups of coconut flesh (you can reduced if you like it lighter)
3. some garlic powder (you can use fresh garlic if you like it stronger taste)
4. some onion power (optional for fresh ones)
5. salt and sugar for taste
6. olive oil
7. grounded black pepper (optional)
8. cayenne flakes (optional)
9. chia seeds (optional but encouraged 🙂 )
10. sesame seeds (optional & toasted will be nice)
11. parsely for garnishing

 

make it happen

• you can either steam, boil or roast your pumpkin. Roasted pumpkin will give u a nice nutty smell and thicker texture too but over here I opt for the boiled. It is easier to blend and i yield more as i didnt discard the water here.
• I add the boiled pumpkin into a high speed blender with the coconut flesh and blend until u get a creamy consistency. Add more pumpkin water if it is alittle too dry and add more if you wanted a lighter version here.
• once is up to your consistency, you can add the rest of ingredients into blender except the ‘optional’ ingredients which i personally feltl it is better for toppings and garnishing purposes and drizzle more olive oil
• Happy tummy and a Happy Halloween!

 

Raw Pumpkin Pie for Halloween!

Yes! Think…..besides flying broomstick witches, bats, scary shadows and eerie  spiders and creepy crawlers…yikes! Yes we had our lovely orange hue! It is October and it is  HALLOWEEN!

Although Singapore don’t really have a big bash on Halloween here but you could actually see a lot of creative and pretty decoration in some shops. So does F&B industry would for sure take this great opportunity to plan for a halloween related dish and of course pumpkin is one of the most top used ingredient

And i do find during this period of time,  the pumpkins are unusually sweet and with the strong pumpkin scent too. So lets us make the best out of this season produce and give ourselves a nice sweet treat!

what you’ll need:-

Fillings:

1. 4 cups pumpkin
2. 1 cup agave nectar
3. 1/2 cup or more of dates (depend how sweet u prefer, soak at least 30 mins)
4. 1 teaspoon of all pie spice/ or a dash of  cloves, nutmeg, cinnamon, ginger (to taste)
5. Pinch of salt
6. 1 cup of water

Crust:

1. 2 cup walnuts (or any other nuts u prefer)
2. 1 cup dates, soaked in water for 30 minutes if you can
3. 2 tbsp coconut oil
   
4. Pinch of salt

make it happen:-

• use a processor to process the pumpkin into small pieces and add in all other ingredients with some water until fine texture
• next, get a high speed blender and blend all until you get a creamy smooth texture
• you can adjust the sweetness or more spices at this point if you think is not enough
• for the crust, processed the walnuts into powder form and add in the rest of ingredients to get a good coarse texture, don’t over processed otherwise you will be getting a lot of oil from the walnuts
• get a pie pan, pressed the crust down and evenly and you can pour the pumpkin filling in it
• let it sit for at least an hour before serve or you could slightly warm up too.
• Ta da! Best served  with a scoop of ice cream , i used “BLISS” coconut with vanilla flavor. Or just its own with your favorite beverage. Light tea is recommended.

Browse and Found!

Found this strip peeler when i was browsing at Isetan Scotts kitchen dept level three. There are some affordable stuff among the boxes and they are mostly made in japan which i would say great for Japan quality.

I tried it with a japanese cucumber, carrot, beetroot, pumpkin  and it works great on japanese cucumber which is too thin to use the spirializer and yet you wanted to have single portion of “noodles” or “stripy” salad. It comes in handy for one person portion to a small size family.

Tools and equipments are seriously important for helping one to cut down the preparation time and effort. With the right tools at a right time, you will realized how much time and effort could be saved and use it for resting and other pleasure moment, for example eating slowly.

I used to eat it in a hurry cos i spend so much time slicing and cutting finely and washing up different tools and equipments which taking up some of my time.  Good news is, this is at sale of 2.75 instead of $7! And the even better news is I found this exact peeler at CK store for only $2.20!