Curried Pumpkin Soup, a combination of flavor that marries the complex essence of South Asian spices with one of the most popular winter squash. This creamy and yet light soup is perfect as an appetizer or as a meal on it own when coupled with some warm bread

After a cold, winter-like weekend that we just had in Houston, this steaming bowl of Curried Pumpkin Soup will help you stay warm and cozy during the winter months. While the temperatures now are a range of between 40 to 60 degrees, that is pretty typical weather for -mid-winter in Houston. A tasty bowl of soup to warm your body and soothe your soul is always welcomed.

Curried Pumpkin Soup
by Miss Crumbs A Lot, inspired by Epicurious

Recipe
Ingredients
2 Medium Onions
2 cloves Garlic
1 oz Ginger
2 tbsp Butter
1 1/2 tsp Salt
3 tsp Mild Curry Powder
1 tsp Garam Masala
2 15 oz Canned Solid Packed Pumpkin
5 cups Chicken Stock
1 cup Coconut Milk
1 tsp Red Pepper Flakes (optional)
Chopped Cilantro

Cooking Method
1. Using a food processor, minced the onions, garlic and ginger.
2. Heat up a cast iron pot or heavy bottom pot and add in butter. Once the butter has melted, add in minced onions, garlic and ginger. Stir fry for a few minutes until it is fragrant.
3. Add in 1 1/2 tsp salt, 3 tsp mild curry powder, 1 tsp garam masala and mix well.
4. Stir in pumpkin, chicken stock, coconut milk and red pepper flakes (optional). Bring it to a boil then reduce heat and simmer for 30 minute or until the soup has reduced to the thickness of choice.
5. Puree the soup with a hand held blender. Season with salt and pepper, if required and garnish with chopped cilantro.

Makes 10 servings

Egg Foo Yong is an Asian style omelette dish, specifically Chinese Cantonese. It is fried until the omelette fluffs ups and the edges are crispy, leaving the middle moist. It is a common dish on the menu of a "Zi Char" stall (a Hokkien term used in Singapore to describe a Chinese stall that offers a wide selection of common and affordable dishes that are very much akin to having a home cooked meal).

Growing up, my mom would often make this dish on the weekends. Both my parents worked when we were growing up so my mom would always make it a point to prepare home cooked meals for us on weekends. I have fond memories of having porridge for lunch on Sundays and Egg Foo Yong was a frequent side dish that went along with our lunches. The fragrant and flavorful was a perfect side dish and my mom often added onions or Chinese chives to it.  You can add anything to it, which makes it such a versatile dish.

So last week, instead of having lunch out on Saturday, which we normally do after the kids' gymnastics classes, I cooked lunch at home and had Egg Foo Yong as well. It brought back so much memories of my childhood and I shared those stories with our kids. Even Kian mentioned that we have not had lunch at home like this on a weekend in a long time and it was really nice and we should do it more often.

Egg Foo Yong
by Miss Crumbs A Lot, adapted from "The Meat Men Sg"

Recipe
Ingredients
5 Eggs
1/2 tsp Salt
1/4 tsp White Pepper Powder
1/2 Onion (sliced)
1/4 lb Shrimps (shelled & deveined)
1/4 cup Chinese Char Siu Pork (diced)
1 Spring Onion (cut into 2" slices)
1/4 cup Mung Bean Sprouts
1/2 Iceberg Lettuce (shredded)
7 tbsp Vegetable Oil
Cilantro (chopped)

Cooking Method
1. Whisk 5 eggs and season with 1/2 tsp salt and 1/4 tsp white pepper powder. Place shredded lettuce on a serving plate. Set them both aside.
2. Heat 1 tbsp of vegetable oil in a non stick wok and add in sliced onions. Stir fry until they are translucent.
3. Add in 1/4 lb shrimps, 1/4 cup diced Chinese char siu pork, 1/4 cup mung bean sprouts and sliced spring onions. Mix well and stir fry for a minute. Spoon mixture out and add it into the eggs.
4. Clean the wok and heat 6 tbsp of vegetable oil until it is hot. Gently pour in the egg mixture. Swirl the wok gently to allow hot oil to partially cook the omelette. Cover and let it set for a few minutes.
5. Once the bottom and edges are golden brown and crispy, gently flip it over using 2 spatulas. Continue cooking until the eggs are cooked through. Serve over shredded lettuce.