I did something weird today. But weird isn't a bad thing. To be able to fill the stomach for dinner. I mixed pumpkin for a clear soup dish. You guys must be weird, right?
On the phone, I complained to my husband who had not come home from work. I told him that tonight I would be making pumpkin for the clear soup. He laughed spontaneously. Can't believe that pumpkin is good for making savory clear soup. He advised me to buy potatoes and carrots at a small shop near my house. But unfortunately, the shop is closed. So, I really didn't have a choice.
Indeed, usually, we just eat pumpkin for sweet dessert, or at least just for stir-fry without gravy. But today is really different.
I always promise to make delicious food even with limited ingredients in my kitchen. As someone who lives far from the city, I have to have lots of ideas for what to make if I suddenly run out of some ingredients and can't go to town to shop. Shopping a lot at once is not an option. I don't want any foodstuffs to spoil or rot if stored too long.
So, for dinner today I mixed pumpkin with macaroni, also peas. Fortunately, I have a pack of macaroni that I haven't opened at all.
About peas, I also stock a can of processed peas which I haven't opened yet. I left it on the canned food shelf because actually I bought the wrong one. I just realized it is processed peas. So, the color will not be bright if mixed with food. But today I really have no choice. Processed peas deserve to be happy this time because I started cooking them.
Well, writing about this dish is really fresh today. I purposely wrote about this recipe right away right after our dinner. This is so I don't forget the detailed cooking time and ingredients for this completely spontaneous recipe. Stay tuned!
seasoning
MAKING ONION PURE
First, we need to make onion puree. I used a traditional tool that I also always use to make chili puree.
Mix a teaspoon of salt with red onion and garlic. Then puree them. set aside.
You can also use a blender. But please use less water. Because we're going to stir-fry this puree.
PREPARING ALL INGREDIENTS
Next, prepare pumpkins. I only used half of my little pumpkin. Then cut them into dice shapes.
Also, cut the cherry tomatoes into halves. Anyway, you can use tomatoes in general if you don't like cherry tomatoes.
STIR-FRYING SEASONING
This step is fairly important. Preheat the oil. This step will make the resulting soup gravy more savory and smell better. In addition, without the stir-fry step, garlic will instead have an unpleasant pungent odor.
Stir-fry onion puree with cinnamon stalk, star anise, also dried cloves. Keep string to prevent the onion puree from burning.
After they become fragrant, then add 800 ml - 100 ml of water according to your preference. Bring the water to a boil before adding the macaroni.
ADDING MACARONI
Add macaroni after the water boils. Then cook for five minutes.
ADDING PUMPKIN
After 5 minutes then add the pumpkin. And cook another 5 minutes.
ADDING TOMATOES AND PEAS
Then add tomatoes and peas. Cook another minute, then turn off the heat. Don't forget to taste the correction. If it's not salty enough, add another half teaspoon of salt. If it's too salty, add more water. Pepper powder can also be added.
SERVINGS!
I served pumpkin macaroni soup with sweet soy sauce and hot chili sauce to add a stronger flavor when mixed with rice.
Quite a shock, my husband said. He didn't think pumpkin could fit well with macaroni for clear/transparent soup. He said it was delicious.
I smile. From the start before, I promised to make it all work great. I thank god for our dinner from potluck ingredients but my husband likes it. How about you? Are you interested in the soup I made?
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: [email protected]
Discord: anggreklestari#3009
