I love Pumpkin soup and lately, I have been 'tampering' with the conventional recipe by adding a little bit of this, a little bit of that and I found the best mix (for me) recently. I don't use measurements or anything like that because I taste it along the way and adjust as I see fit. So, if I have hyper taste buds that day, the soup will be bland. Hahaha
The great thing is that you can adjust it anyway you want - more carrots, more onions, less salt, more water or ten bulbs of garlic if you really like garlic my friend. LOL. Well, no, she didn't do that and I was just exaggerating. =)
Anyway, here's what is in the mix.
Pumpkin, Carrot Soup Recipe
Half a pumpkin
Three medium-sized carrots
As much garlic as you want
As many onions as you want
(here's where honesty comes in)
Light soya sauce
Oyster sauce (who cooks without oyster sauce, anyway. It's an Asian thing) *grin*
Knorr anchovies granules (if I was hardworking before, I would use homemade broth but for simplicity's sake...)
Slow cook the whole mix for a few hours or boil over the stove for approximately 1.5 hours
The reason I added tomatoes into it is because...you know how tomatoes gives food that tangy little after taste? Yeah, I love that a lot and adding 2 into it gives it a very tangy edge. If you are no fan of that, skip it.
Anyway, it's one day nearer to the weekend so, I hope you are having a splendid time!