Super Fast and Easy Pumpkin Soup

If you want an emergency soup or different pumpkin soup other than the classic soup made with heavy cream, this is it!  The fastest, easy, and delicious pumpkin soup.  I promise.

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My son, Justin wasn’t able to go to school yesterday because he had an episode of severe stomach pain.  I took him to his doctor and we were there until after lunch time.  Justin repeatedly reminded me that he was famished.  Since we live nearby the hospital, I took him home instead of dining out.  Unfortunately, all he wanted to eat was soup…and fast because he was starving (he didn’t eat breakfast because he refused to eat).  Just my luck, I ran out of his favorite noodles.  The only thing I had was cream of chicken soup that I was going to use for the recipe I came up with.  I looked at it for a moment and asked myself, how can I make this soup a little healthier without Justin chewing anything except sip?  As I searched in my pantry, I saw the canned pureed pumpkins and I thought perfect!  Wait!  Chicken soup with pumpkin?  Why not?  The cream of chicken alone was flavorful enough, but I wanted to add some fiber.  Justin loves broccoli, but not today.  I asked him if he wanted pureed pumpkins added in the soup.  A quick, repeated nod ensued.  But just in case, I warned it might be too thick for his tastes (it wasn’t too thick or too thin.  It was perfect).  Well, he only wanted soup; thick or thin it didn’t matter.   The result?  Well, Justin said “I don’t just like it, I love it, mom!  Ah, so good! Thanks, mom!”

Quick Pumpkin Soup

Ingredients:

  • 1 can (10-3/4 oz.) 98% Fat-free cream of chicken
  • 1/2 teaspoon cardamom spice
  • 2 cans of water (using the empty cream of chicken soup can)
  • 1 cup of canned or homemade pureed pumpkin or butternut squash
  • 1-1/2 teaspoons chicken bouillon (adjust according to your taste)

Garnish:

  • a dab of sour cream
  • breadcrumbs ( I used the leftover bread crumbs from making the Pandesal)
  • shredded (not grated) Parmesan cheese
  • green onions ( see note)*

Preparation Methods:

  • Empty can of chicken soup and add into a small saucepan over medium-high heat.  Add water, cardamom spice, chicken bouillon, and pumpkin.  Whisk until well mixed.  Bring it to a boil.  Turn off heat.
  • Scoop the soup into a bowl.
  • Garnish with sour cream, breadcrumbs, shredded Parmesan cheese and green onions.

…and slurp its goodness.  Mmm…delicious!

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For the leftover pumpkin, save it for breakfast or lunch.  You can get the recipe here.

*Note:  For adults, the green onions are delicious addition to the soup.  It’s a must!  Trust me, try scooping a pumpkin soup with all the recommended garnishes and you are in for a treat.  Seriously!  The combinations are so good you would want to keep adding all the garnishes listed in the recipe until you finish the soup.  That’s what my son, Justin and I did.  Well, I made him try it at first and he liked it so much, he actually savored the soup. The oohs and aahs were endless.  🙂  

Baked Salmon Escabeche

In case you are wondering what the apples have to do with my post, my children and I went to pick apples at an orchard along with some friends.   We planned on having lunch, so I cooked chicken adobo, pansit and some Filipino desserts, which I will be posting soon.   We went straight to the apple orchard and waited for my friends to arrive from picking tomatoes in the farm.  By the time we got together, it was lunch time.  The tomatoes were given to me and  I was so eager to use them in this recipe because they were so fresh and tasted sweet.

This recipe is adapted from my mother’s very own Tilapia Escabeche.   In my mother’s recipe, the fish is whole and fried and she used cherry tomatoes and red onions but no ginger and simmered the fish in the sauce.  I made it in the past by using a whole red snapper fish (scroll all the way down to see photo).

My version is baked and very easy to make and it’s ready in  25 minutes.*   I had wild salmon in the refrigerator that I purchased  from Costco.  I didn’t really want to fry it, so I immediately thought of baking it and making the sauce separate and pour it over the salmon.  Brilliant!  This was our dinner last night.  The salmon was succulent and tender and the chilies and cilantro added character to the dish.  Delicious!

Prepare the ingredients.

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Preheat the oven to 350 degrees.

Ingredients:

  • 3-4 servings salmon fillets
  • 1 medium onion, cut crosswise
  • 2 sprigs  green onions, cut
  • 1 large tomato, coarsely chopped
  • 3 cloves of garlic, finely chopped
  • 2 tablespoons sugar
  • 1/4  cup soy sauce
  • 3 fl. tablespoons water
  • thumb size ginger root, peeled and pounded with a meat mallet
  • 2 tablespoons olive oil
  • Green chili peppers
  • cilantro for garnish

Preparation Methods:

Lightly season salmon fillet with a pinch of salt and black pepper.  Bake salmon for 20-25 minutes* or until opaque.  Remove salmon from the oven and set aside or leave the salmon in the oven and open the oven door halfway to release the heat. This will prevent the salmon  from overcooking.  Make the sauce.

Heat skillet over medium heat and coat with oil when hot.  Add garlic and fresh ginger and saute for 1 minute.

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Add tomatoes, onions, and green onions. Stir-fry until onions and tomatoes are somewhat soft about 3 minutes.*

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Add the chillies.

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Then add soy sauce, sugar, and water.  Stir -fry  for 1 minute to incorporate.  Turn off heat.

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Arrange the salmon on a large plate.  Scoop the cooked onions, tomatoes, and chillies and put over salmon.  Pour the sauce on top and garnish with cilantro.  Serve immediately.  Bon Appetit! 🙂

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And here’s the snapper escabeche with salsa that I made in the past using my mother’s classic escabeche recipe.  🙂

Whole snapper Escabeche with salsa

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*Note:  Due to the variations on all ovens, cooking time may require adjustments.

©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

A Party or Snack Idea

PURPLE YAM FILLED DONUTS

This recipe is super easy.  You can even get the children involved.  A good idea for children’s birthday party, holidays or just a snack.  You can put them in paper bags or any festive container with their name on it serve with their favorite drink.   This sure is a hit at every party or any occasions.  Sometimes, I use this as a reward or surprise for my children when they’re in their best behavior.

There are so many variations you can make with this recipe. You can stuff them with chocolates, mild and sweet cheeses, raspberries, blueberries, coconut, purple yam, jelly, jam, peanut butter, cream cheese, peaches, apples, etc.   If you prefer making a dough from scratch, that’s fine too.

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I put them in their favorite color paper bag with their name on it; served with chocolate milk.  My children love this idea.  Sometimes, I staple the bag and make them guess what’s inside.  It’s a game we play to make them excited and all happy. Whoever guess it right, gets a prize. 🙂

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Ingredients:

  • Pillsbury Original flavor biscuit dough (8 pieces)
  • Oil for frying
  • Stuffing of your choice (blueberries, strawberries, chocolates, cheese, raspberries, coconut, purple yam, peaches, mango, peanut butter, apples, pumpkin etc)

Preparation Method:

Heat a deep pan with oil over very LOW heat.  Separate the dough and cut them in quarters.  You should have 32 balls when you’re done.  Flatten the dough and put the stuffing of your choice. Then, gather the edges and pinch the dough together and roll using your palm to form a ball.   Make sure you don’t overstuffed the dough or it will open up while frying. And your will ended up with laughing balls (A term I use because of their shapes). Repeat the process for the remaining dough.  Drop the balls in batches (make sure they have enough room, so they don’t stick together) and cook until brown.  This process is very quick.  Be careful not to burn them.  Repeat the process for the remaining balls.  Put the cooked balls on a plate or a bowl lined with paper towel to absorb any excess oil.  Let it cool off a bit.  Place in a bowl with sugar and toss to coat.  Serve warm.

©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.