I love my Kenwood FP920 Multi Pro food processor. It was my parents and grandmother’s wedding present to us. My mom knows how much I have been wanting a food processor and surprised us by getting us one. She did not need to do that because we thought our family commitment to travel to all our wedding celebrations is a big gift enough
Mom is always curious to how I use the food processor/blender (or what they term as liquidizer). I remembered our old chunky one being stored away in the SG kitchen, rarely being taken out to use as it was quite cumbersome. This kenwood sits on my kitchen benchtop (even though our kitchen is extremely small) and I still go “awww” when I walk passed it.
I love my thick wintery soups. Hence it is no surprised that our first debut dish from the kenwood baby is Honey Spiced Pumpkin and Carrot soup! Mom and I are big fans of pumpkin soup so this is for you till you next come to Australia (seriously, she is a big fan, we carry tins of pumpkin soup back to SG for her… much to the amusement to the other nurses at the hospital she work in).
Look out- more dishes from our Kenwood food processor. I made quite a few soups and even made cake batter out of it. and cheesecake base is no longer a problem with a few whizzs!
Honey Roasted Spiced Pumpkin and Carrot Soup
1.5 kg of Butternut Pumpkin diced
1 kg of carrots diced
1 red onion diced
1 cup of honey
1/4 cup of olive oil
2 tsp of cumin
2 tsp of chilli powder
1 tsp of garam masala
4-6 cups of low sodium chicken/vege stock
Toss all veges in spices, honey and oil. Roast veges for around 45 mins. Place roasted veges in a big pot and add stock. Boil for around 20 minutes and cool. Taste. Add seasoning if needed. Put soup in batches into blender. Whiz till smooth. Transfer back to pot and heat. Serve with toasted cheese bread or just by itself.
This is my first entry to Weekend Herb Blogging. It’s Host’s Dhanggit Kitchen’s little girl’s birthday!!! HAPPY BIRTHDAY dearie. Dhanggit’s blog is one of the inspiration baking sites I go to regularly..all those french makes me drool.
Butternut Pumpkin belongs to the family of squash. One thing I love about the nutty taste of this vegetable is that it can be made into creamy mash or soups without the added fat. Not only that, it has the added nutrition of betacarotene which then converts to Vitamin A in our bodies- Great for our eyesight and other degenerative diseases.