It’s Halloween people! Initially I wanted to make a roast pepper, pumpkin and apple soup but something went wrong with my peppers. It’s probably my fault. I roasted the peppers, peeled off the skin and seeped them in olive oil, but I forgot to put them in the fridge, I thought you don’t need to since it’s covered in oil. But 2 days later I found white ‘hairs’ growing on the peppers. Bummer. Such a waste. Had to chuck the whole jar away. And now I’m left with a pumpkin. I didn’t want to make just another boring pumpkin soup.
My eyes went towards some salsa I had made few days ago. I had this crazy idea that it might work with the pumpkin because the salsa had some roast peppers after all. I was on the fence…but then…isn’t Halloween the time where you go all weird and abnormal? Why not try pumpkin and salsa soup? I dared myself to do it.
While I was cooking this wicked concoction, I didn’t have the balls to taste it. I want everything served up on a plate before I take a spoonful. So the verdict? It was unusual alright, the flavour of salsa was very prominent with just a hint of pumpkin in the background. Would I make this again anytime soon? Heck no! 🙂 But if you’re playing a taste buds guessing game, this will definitely throw everyone off. Still, it’s an insightful experiment.
On a separate note, take a look at this picture below;
A friend posted this picture on Facebook. I don’t know where it was taken but I asked if she could let me share it here. RM1200 for a pumpkin!! I know these orange pumpkins or ones this size are not common but SERIOUSLY??? Would you pay this much for a PUMPKIN?? There better be golden bunnies inside. And the exterior don’t look so impressive either.
To all my readers out there…have a great HALLOWEEN blast!
PUMPKIN SALSA SOUP
1 cup diced pumpkins, with skins removed
3 cloves garlic, chopped
3 heaping tablespoons of salsa
1. Sautee the garlic in a deep pan with olive oil. Add your pumpkin and sautee till they change colour. Add your salsa and incorporate together.
2. Add water till just covering the pumpkin. Simmer on low heat with and covered till the pumpkins are soft when you press them with a fork.
3. Add chopped parsley. Season with salt and pepper. Bring everything into a liquidiser and blitz till you have a creamy soup. If it’s too thick, add some more hot water but adjust seasoning later. Bring everything back to the pot and warm up.
4. Plate and eat with toasts.
Enjoy…..if you will! 🙂