One Pot Pumpkin Soup

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This pumpkin soup is simple, hearty, nutritious and beautiful. Chop, all in one pot, blitz, done. I used almost every parts of the pumpkin, as I didn’t cut the peel and roasted the seeds for snacking. I also made a quick Asparagus topping while the soup was simmering in pot. The toppings are extremely versatile so you can choose how to style your bowls. For me, it always depends on what I can grab handy. In this case, because the soup is gonna be orange/yellow-ish, so a little bit green color and a bit crunchy texture on top would be a cute combination. That means, almost any kinds of cooked greens such as pak choi, kale or even broccoli would match. I also add a dollop of yogurt and some roasted pumpkin seeds on top. You can skip these, or be more creative! This would make a delicious and comforting meal when you are craving something light yet satisfying. It’s yummy on its own, or served with a slice of toasted bread, drizzled with olive.
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Ingredients
(serves 2-3)
All the vegetables are roughly chopped
500g pumpkins
1 medium sized carrot
1 medium sized onion
2 gloves of garlic
A sprig of fresh herb such as rosemary, coriander
500ml vegetable stock (skip if you don’t have)
Salt and pepper, olive oil

For toppings:
2 asparagus
handful of pumpkin seeds
A dollop of yogurt
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Methods:
1. Place the pumpkin, carrot, onion, garlic and some oil in a deep pot and saute until soft.
2. Add the stock/water until it covers the vegetables, season with salt and pepper. Put chopped herbs in, then bring to the boil and turn to low heat, simmer for 20-30 minutes.
3. In the meantime, wash and dry the pumkin seeds. Heat a pan with a splash of oil, roasted the seeds by seasoning with salt and a pinch of spices such as curry powder or pepper, until golden brown and move to a bowl. Sprinkle some oil again on the pan and saute the chopped asparagus for 2-3 minutes.
4. Pour the vegetable from the pot to a blender. Blitz and taste, serve in bowls and top with asparagus, roasted pumpkin seeds and a dollop of yogurt, along with a slice of toasted bread.

Spring Pho

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Spring is on the way again. In Chinese language, there’s a special phrase called “倒春寒” (late spring coldness) which means an unexpected sudden temperature drop in the spring. This Pho is perfect for those cold days, when you need some warm savory food, meanwhile still can enjoy loads of freshness from the evergreen spring.
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Pho is a classic Vietnamese soup dish. A typical Pho includes rice noodles in broth, a combination of raw and cooked vegetables, fresh herbs, and beef strips. The broth for a traditional pho usually involves several kinds of meats and hours of simmering in order to bring out a rich meaty flavour. In this recipe, I will make a doable vegetarian version for a weekday meal by simplifying ingredients.

To make the broth, I’ll use onions, shiitaki mushrooms and coriander stem, together with ginger and star anise. Pho is highly customizable, you can assemble your own bowls with your favourite add-ins. Since it’s spring time, I’ll throw in bamboo shoots, carrot, beansprouts and tofu, then stuff the bowl with lettuce, coriander, basil leaves, and complete with a generous drizzle of lime juice. Enjoy this colourful bowl of pure goodness in the spring!
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Ingredients:
(serves 2)
For the broth:
1 large onion, peeled and halved
8 shiitake mushrooms, sliced
nub of fresh ginger, peeled and sliced
2 star anise
small bunch of coriander, stem and leaves separated

For the Pho:
200g dry rice noodles (or 400g fresh rice noodles)
200g firm tofu, sliced
1 carrot, peeled and chopped in strips
several lettuce leaves
handful of Thai basil
handful of beansprouts
1 lime, quartered
red and green chili
sesame oil and salt to taste

Methods:
1. place all the ingredients for the broth in a pot with 1L water. Cover and bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Strain broth, and return to pot. Leave the mushrooms and discard the other solids.
2. add in sesame oil and salt in the broth to taste. Put in bamboo shoots and tofu, bring to a boil, set aside.
3. cook rice noodles in boiling water until soft, drain and rinse under cold water. Divide into 2 large bowls. Top with lettuce, mushrooms, tofu, fresh carrots and beansprouts, ladle broth over. Serve with chili, coriander, basil, and lime wedges on the side.