Since it’s Halloween week, it’s the best time to cook something that is very much associated with this holiday—squash or pumpkin. Local Philippine pumpkins look like their Western counterpart but are smaller and usually have yellow-green skin, not orange. Here, it’s usually used in vegetable saute or cooked in creamy coconut milk. This recipe is simple and a bit healthy than other pumpkin soups because I chose to omit cream. I’ll probably use coconut cream with this recipe in the future.
500 grams squash
2 slices of smoked ham (or any ham available)
1 large yellow onion
2 cups of chicken broth
1 tbsp. vegetable oil
Salt and pepper
Spring onions for garnish
1. Peel, remove seeds, and cut squash into cubes. Put in a pot and pour in about two cups of water. Cut the onion in half, and dice one half, and pour into pot. Set the other half aside. Cook squash until tender, breaks apart when pierced by a fork. Remove the pot from heat, set aside and let it cool for a bit.
2. After cooling down, pour the entire contents into a food processor or blender and puree until silky smooth. Set aside.
3. Chop the other half of the onions and cut ham into small squares. Pour oil in the same pot and saute chopped onions until translucent. Then add ham and let it brown a bit. Then add the puree and chicken stock into the pot. Mix well and season with salt and freshly cracked pepper. Let simmer for a couple of minutes. Add more broth or water to attain the desired consistency.
4. Sprinkle green onions on top and serve hot. Enjoy!
Serves 3 to 4