How To Make A Sweeter Vegetable Soup With Pumpkin Leaves

PUMPKIN LEAVES

(Pumpkin vegetable soup)

Pumpkin leaves  came into lime light and became very popular for vegetable soup in the 1990s especially when it was believed to increase the production of red blood cells in the body.

It became the highest consumed vegetables in contrast to African Spinach (Efo Tete) which was previously majorly consumed.

Since it started becoming popular, I have eaten this soup in every type of way and in countless local restaurants.

As a chef, I was impressed with many but most didn’t have a taste. So I decided to prepare mine quite differently so to improve the taste and make it sweeter.

VEGETABLE SOUP WITH PUMPKIN LEAVES

RECIPE

* Pumpkin leaves

* Scotch bonnet (ata rodo)

* Ground crayfish

* Smoked horse mackarel (kote)

(Shredded Kote)

* Cow skin

(Smoked Cowskin)

* Palm oil

* Seasoning cubes

* Salt

* Onions

* Chicken stock

* Locust beans (Iru)

Directions

Unlike the normal way, The first step here is to heat up the palm oil and season it with Onions, ginger powder, curry, seasoning cubes

Pour in your washed smoked cowskin, smoked fish and crayfish and STIR FRY under low heat for 3-5 minutes.

Then put in your grated or finely chopped scotch bonnets

Pour in your beef/chicken stock and Iru inside.

(Frozen chicken stock)

Put in your to taste, cover and leave for 5minutes

(Pumpkin leaves are ready to be poured in)

Chop finely your vegetable leaves, wash and rinse in a sieve. Make sure you remove most of the water so it doesn’t make the vegetable soup watery

Pour in your finely sliced vegetables. Don’t stir immediately. Leave for about 2 minutes before stirring.

Leave for another 2 minutes and set down.

Please comment and let me know your thoughts concerning these methods of preparation. Much love.

Leave a Reply

Your email address will not be published. Required fields are marked *