I’ve been craving soup like crazy. Specifically, my own special pumpkin soup. Forget the stuff they serve you in restaurants, forget the stuff you buy in cartons! Nothing beats fresh, homemade pumpkin soup made from fresh roasted pumpkin you baked yourself!
So I finally bought a 1.75 kg big-ass pumpkin and got to work on making the soup yesterday morning. Made a huge big pot of this creamy orange goodness in less than 30 minutes (minus the pumpkin-baking time). It’s that easy! And not to mention, dirt-cheap! I can’t believe they sell this for up to SGD $8 per tiny pint when I made a whole pot of it for about SGD $5 tops. This is why I prefer to cook for myself at home. Also, I can be sure of exactly what ingredient is used, how fresh it is, how much. If you check the labels of most canned soups, you’ll find a lot of additional mystery ingredients with unpronounceable names. Those that have pure natural ingredients, on the other hand, are nice, but unfortunately burns a whole into your wallet.
Anyway, on to eats. For breakfast yesterday I had overnight oats again, but this time added some homemade applesauce to it.
Cool and chewy and tangy and sweet at the same time, I truly think this is the most perfect breakfast for hot, humid weathers here in Singapore.
After breakfast I got busy making the soup, and was itching to have a bowl of it for lunch! I did a lot of taste-testing along the way. Lunch finally came rumbling by, and of course I had the pumpkin soup (still piping hot from the stove), scrambled eggs with Parmesan cheese and onions, and four cocktail chicken hotdogs.
Just look at that gorgeous color of the soup!
It was lovely and creamy and just sweet enough, yet with that caramelized undertone. I think using pre-roasted pumpkin to make soup makes quite a difference from just using fresh raw pumpkin. There is so much more depth to it!
The scrambled eggs were perfect this time, not too runny, not too cooked. Just right, and perfectly cheesy with liberal sprinkles of Parmesan cheese!
Also with a nice cool salad:
Dinner was a rushed affair, since I had to hurry to my church small group meeting. I just gulped down some cooked veggies and a bowl of yogurt with grapefruit.
On the way to church, I munched on four medium baked sweet potatoes. Sorry, no pictures (but you’re probably already sick of pictures of sweet potatoes).
This morning I had overnight oats again, also with applesauce. Have any of you tried overnight oats? If so, what toppings/ mix-ins do you like to use?
Lunch was absolutely delicious today. I was suddenly in the mood for some good, fatty fish, and which fish is better-tasting and oilier (in a good way) than good ol’ salmon? Salmon is listed as one of the top 25 superfoods in the world, due to its high amounts of Omega-3 fats and superior protein. Knowing these nutrition information made this piece of salmon taste so much better!
This is how I prepared my portion of salmon: I seasoned a good piece of salmon with salt, pepper, and parsley (dried), then pan-fried in on a skillet until just cooked through. Then I prepared the topping: sliced up half an onion, and added it to a creamy mixture of plain yogurt, herbed cheese spread, mayonnaise, salt, pepper, parsley, and a hint of sweetener. Here’s my whole lunch, from above:
Pumpkin soup, salmon topped with creamy onions, and cooked veggies.
Oh.my.god.The salmon was cooked just perfectly, if I say so myself! Tender and flaky and juicy with all its fabulous fats, and complemented so well with the crunchy, creamy onion toppings! I think this onion topping would be really good on a b
aked potato, too. Unfortunately, it left me with an oniony breath all afternoon. Haha!
I was really proud of myself for having something different for lunch. But my stomach felt weird all afternoon! I wonder why? Nevertheless, I still had my mid-afternoon snack:more sweet potatoes, of course! Hee hee.
And then dinner:
Ah, Eggplasta pudding, I missed you so much!
Hey, what is up today? It seems rather stagnant in the blogging world…Comments, people~