Tim Cooks: Roasted Pumpkin Soup [Christmas Edition]

Welcome to ‘Tim Cooks: Christmas Edition’! Chef Timothy Sebastian, the owner of Hungry Bacon restaurant in Petaling Jaya, shares four recipes for a scrumptious Christmas feast. With close to 20 years of culinary experience under his belt, you’re in for a treat!

Over the next four episodes, learn how to make a creamy roasted pumpkin soup, succulent roast chicken with gravy, coleslaw, mashed potatoes and stuffing, and a decadent bread pudding.

‘Tim Cooks’ is sponsored by ChefHub, KitchenPlan, Hotelware Concept and Visionary Solutions.

Chef Timothy Sebastian – https://www.instagram.com/cheftimsebastian/

Hungry Bacon – https://www.facebook.com/hungrybaconrestaurant/
– https://www.instagram.com/hungrybaconmy/

ChefHub – http://chefhub.com.my/

Hotelware Concept – https://www.hotelwareconcept.com/
– https://www.facebook.com/hotelwareconcept.sb
– https://www.instagram.com/hotelwareconcept/

Visionary Solutions – www.visionary.com.my
– https://www.facebook.com/VisionaryMY?mibextid=LQQJ4d
– https://instagram.com/visionaryasia

Read More: https://www.freemalaysiatoday.com/category/leisure/2023/12/20/velvety-roasted-pumpkin-soup-to-kickstart-a-holly-jolly-christmas-feast/

Free Malaysia Today is an independent, bi-lingual news portal with a focus on Malaysian current affairs.

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ooh I’m going to add that tip to my girlfriend when she makes this the next time I can teach you how to make this the price will be sold at the restaurant for between 15 to 20 ring but I can teach you how to make it for a fraction of the [Music] cost so first off you want to choose nice brown skinned pumpkins so you cut in half now you scoop out the seeds going to place it on a baking tray and going to cover each one with foil now all your pumpkins have been foiled up we’re going to pop in the oven at 180° C for about an hour or until the meat is tender it’s been about an hour oh yeah look at that nice tender flesh tastes delicious as it is pumpkins have cooled down I can handle it in my hands on to scoop out the flesh avoiding taking any skin heat up a sauce pot going to add in some corn oil celery for flavor onions for flavor and sweetness now you want to sauté this on maybe a medium low heat garlic goes in salt can go in now as well and don’t color the vegetables just soften it you want to add in your water and your bay leaf bring it up to a boil and then simmer it it’s been simmering for about good 5 minutes now just put a carrot to the side of the pot should be able to cut easily yep carrots are tender gently add in your pumpkin meat back the heat up bring it to a boil add in the Parmesan Parmesan is going to add a very nice rich nutty flavor Umami flavor to your soup that’s a secret ingredient right there once it’s reboiled it’s done turn off the heat now we’re going to blend the soup we got to fish out that bay leaf we put in earlier let it go to a roll once it’s at a roll then you can increase the speed as you’re straining it use a rubber spatula and push everything through it’s time to reboil it this will be a good opportunity to check the consistency of the soup and adjust the seasoning little bit more water adding your truffle [Music] oil you know what will be good on a rainy day like this my special pumpkin soup your special pumpkin soup okay all right let’s give it a swirl m how’ you make it that creamy that smooth I roast the pumpkins first scoop out the meat cook it all with some vegetables garlic PS and cheese blend it and strain it that’s how it gets that creamy