Pumpkin Soup
So when we first got to KL, Malaysia, we had to make a stop to the hospital. I was pleasantly surprised to find a charming cafe inside. I had the best pumpkin soup I've ever tasted. Of course I've never had pumpkin soup. Regardless, I was determined to recreate it when I arrived at the "hostel" we were told we would be living in. This was our kitchen, and I thought I could be resourceful enough to make homemade soup here with our tiny fridge, microwave and juicer.
Ingredients:
Pumpkin small enough to fit in your microwave. If you live in Lipis – there is a store to the right of the RM 2 shop that sells pumpkins.
Salt and pepper to taste
1/4 cup Heavy Cream. In Lipis, find cream in the "bakery" shop next to the 7-11
Cut the top off of your pumpkin. Place your pumpkin inside a bowl filled with water and put inside your microwave. Microwave on medium for at least 10 minutes until it is soft enough to clean and cut into small chunks. First clean the insides of the pumpkin out. Peel it and cut into small chunks. Then take the pieces of pumpkin and put into your juicing machine that seems oddly put in a warehouse for English lessons. But it's there, so use it.
Now you have pumpkin puree'! Take the puree' and add your cream. Microwave till warm. Add your salt and pepper to taste.
If you have leftover puree' and you're over your soup, freeze it to make pumpkin cookies for Christmas!They are always a hit, so here's a bonus recipe for you that I made in Gua Musang for Christmas!
Bonus Recipe – The most amazing pumpkin cookies of all time
Ingredients:
4 cups of all purpose flour
2 t baking powder
1 t baking soda
1 t salt
2 t cinnamon
1 t allspice ( I've never used it in mine so far)
2 cups vegetable shortening
2 cups sugar
1 can (15oz) Libby's Pure Pumpkin – or the leftover pumpkin you just made out of you microwave
2 large eggs
4 t vanilla extract, divided
2 cups raisins(I don't ever use this!)
1 cup nuts (I also never use this)
Frosting:
2/3 cup butter, softened
3 t rum extract ( I only use a drop, really it's not necessary)
4 cups powdered sugar
1/2 cup Nestle carnation evaporated milk – found on every street in all of Asia!
Preheat over to 350f. Combine flour, baking powder, soda, salt, cinnamon and allspice in medium bowl. Beat shortening and granulated sugar in large mixer bowl for 30 sec. Add pumpkin, eggs and 2 t vanilla extract; beat until blended. Gradually add flour mixture into pumpkin mixture at low speed until combined. Stir in raisins and nuts (if you choose to do so:) Drop by rounded teaspoons onto ungreased baking sheets.
Bake for 12-15 minutes or until edges are golden brown. Cool on baking sheets for 2min; remove to wire rack to cool completely. Spread each cookie with frosting.
For the frosting:)
Beat butter, rum extract and remaining vanilla in medium bowl until creamy. Gradually beat in powdered sugar and evaporated milk until smooth. The frosting will be thin.
Enjoy!!! This recipe makes probably 40ish cookies. Don't eat them all in one sitting like I probably could. Pace yourself. Maybe only make a 1/2 recipe.
