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Recipes
August 1, 2012
Food Hack: Yellow Cab’s Squash Soup
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Yellow Cab has never openly advertised this little treasure bowl of liquid gold and happiness. It is a shame seeing that their do-it-yourself vegetarian pizza rolls have gotten more attention than this seemingly humble soup that was actually a challenge to hack. Oh how amazing marketing can be, yes?

This soup will undoubtedly bring you hearty comfort, especially on sick days. Normally, people lose weight when they’re sick because of the loss of appetite from how your senses of taste and smell are inhibited. But this soup overrides biology somehow. It’ll make you want it for breakfast, lunch, merienda, and dinner; and when you have a bowl, you’ll finish its contents for sure. Obviously, the likelihood of you gaining weight while you’re sick in bed because of this soup is pretty high.

Now in this terrifying weather, a bowl of this especially sounds like heaven. However, if you’re one of the compassionate who feel bad for the delivery riders who risk their lives riding in watch-out-for-flying-tin-roofs-and-trees conditions, making a pot for yourself would probably save a life and motorcycle… and good food.

So save a Yellow Cab Pizza rider life, motorcycle, and good food with homemade soup. Your stomach will be more than grateful for it.

Yellow Cab's Creamy Pumpkin Soup
makes 2- 3 servings

Ingredients

Add more butter and cream based on your preference.
  • 2 cups peeled & cubed pumpkin
  • 2 cups water
  • 1/4 pc white onion, peeled
  • 1 tbsp all purpose flour
  • 1 tbsp butter
  • 1 tbsp Dari Crème
  • 1 cup water
  • 1/4 cup cream
  • 3/4 tsp chicken powder
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 2-3 tsp sugar
  • cooked bacon, chopped
  • chopped parsley, for garnish
  1. Boil pumpkin with the onions in 2 cups water for 15-20 minutes or until tender.
  2. Transfer to a blender and puree until smooth. Stand by.
  3. In a soup pot, melt butter and Dari Crème.
  4. Add flour and cook until it sizzles.
  5. Add in water in a steady stream while mixing it continuously.
  6. Boil for 30 seconds and add in pureed pumkin.
  7. Adjust consistency by adding more water.
  8. Season with chicken powder, salt, pepper and sugar.
  9. Boil for another 2-3 minutes.
  10. Check seasonings. Add cream and stir for 20 seconds. Turn off heat.
  11. Transfer to bowls, top with bacon and parsley.
  12. Serve.
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Comments

  • http://80breakfasts.blogspot.com/ Joey

    We’ve both posted about squash soup (I put longanisa in mine…great for flavor)!  Love this…especially in this blustery weather!

    • http://twitter.com/mylenechung Mylene Chung

      Oh my longanisa in squash soup???? what a great idea.. I can only imagine how flavorful that is.. like a Filipino version squash soupXD Can’t wait to try your version Joey!:D

    • http://twitter.com/richtuason Rich Tuason

      Destiny ties us together!

  • Antkelleiva

    Sounds fantastic, one question however, what is dari creme?

    • MinQ

      Dari Creme is a local brand of margarine

      • http://twitter.com/katherinejao Katherine Jao

        Thanks MinQ!

  • MinQ

    How about hacking Yellow Cab’s Charlie Chan pasta?

  • Jill

    Yes hack Charlie Chan pasta please!

    • http://twitter.com/katherinejao Katherine Jao

      We’ll see what we can do. :)

  • pumpkinlover

    where does the cream go? also, when transferring the pumpkin to the blender, is it with the water, or is it drained? thanks!

    • http://www.facebook.com/people/Den-Alibudbud/520953364 Den Alibudbud

      Thanks for pointing it out. We’ve edited the recipe; you add the cream towards the end. No need to drain the pumpkin before blending. :)

  • ryzo

    agree with the charlie chan pasta.hack it!plsss…:)