Thursday, November 20, 2008

Set Lunch....

Creamy Pumpkin Soup
Garlic & Herb Rice wif Pan-Fried Salmon

Creamy Pumpkin Soup 
  • 800gm pumpkin (after skin n seeds removed), cubed
  • 2.5 cups chicken stock
  • 1 large onion, cubed
  • 5 cloves garlic, chopped
  • 2 tbsp olive oil
  • 1 tsp oregano (optional)

  1. Melt butter with the oil in a deep saucepan. Add garlic and saute for 1 mins. Add onion and cook slowly till soft.
  2. Add pumpkin and herbs and stir-fry for 3 mins. Add stock and simmer for 10 mins until pumpkin is tender. Cool.
  3. In a food blender, process the mixture in batches until smooth. Return to saucepan. Add salt and pepper to taste and stir over low heat to heat up. Serve with a dallop of natural yoghurt.

Garlic & Butter Herb Rice : Melt 1 tbsp butter and saute 6 cloves garlic (minced) till slightly brown, add 3 cups cooked rice and 1 tsp mixed herbs and stir-fry on high fire.  Add 4-5 tbsp chicken stock, salt & pepper to taste.

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