Pureed pumpkin soup
You can use the leftover parts of the pumpkin after trimming it, or leftover parts that are too small to stew. It's delicious whether you eat it hot or chilled
How to make it
1
Put salad oil in a frying pan and heat. Add the pumpkin and fry until it softens a little, then add the butter. If you add the butter at the beginning, it will burn easily, so add it halfway through. Fry over high heat, imagining that the pumpkin is coated with oil
2
Add kelp stock or water to a frying pan, taste and add the consommé. Turn the heat to medium and simmer for about 8 minutes, stirring with a wooden spoon halfway through
3
Remove from heat and blend in a blender while still hot until smooth. Pour into a serving bowl and top with fresh cream and finely chopped chives
Ingredients for 3 people
-
- Excluding pumpkin
- 300g
-
- Salad oil
- 1/2 tbsp
-
- butter
- 30g
-
- Can be substituted with kelp stock
- 400cc
-
- Consommé soup
- 2 tbsp
-
- Fresh cream
- Appropriate amount
-
- Asatsuki
- Appropriate amount
[PR]
Seasonal Recommendations
It's perfect as a New Year's gift or as a treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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