The mild and temperate season of the “veranillo de Agosto” seems to be over. The monsoon rains are back together with the typhoon season. What could be better than a mug of steaming pumpkin soup? So easy to make, so delicious to the max!!!

GIGI’s PUMPKIN SOUP
2 cups cooked squash or pumpkin (over boiled and mashed finely before measuring)
1 big white onion (finely chopped)
2 rashers raw bacon (finely chopped)
2 ½ cups water ; 1/3 cup all-purpose cream
1 Knorr pork cube ; 1 tablespoon fresh butter (do not substitute)
1/8 teaspoon nutmeg ; 1/8 teaspoon cinnamon ; salt & pepper

PROCEDURE:
1. In a medium “cacerola”, melt butter and add the onions. Move around until translucent and then add the bacon. Cook for about 2 minutes but do not brown.
2. Add the squash, water and Knorr cube. Bring to a gentle simmer while constantly stirring. Add the nutmeg and the cinnamon. Simmer for another 5 minutes at low fire.
3. Stir in the cream and season with salt and pepper. Continue to simmer and stir for another 2 minutes, then turn off the heat.
4. At this point, you can put this in the blender to achieve a much finer consistency or, you can just serve it straight away.

TIPS:
- You can use beef, chicken or pork stock instead of water. Mas manamit pa guid!
- You can blend the soup even if it is still hot. Or, if you have a hand blender, you can do it right there in the “cacerola”.
- Serve with bread sticks or with bread croutons.

Enjoy your Gigi’s Pumpkin Soup, and a big hug from the Red Hot Mama!!!