Warm pumpkin soup
If you want to add onions or poirots instead of onions, cut them into small pieces, 10cm of green onions, and 3cm of poirots.
How to make it
1
Peel the pumpkin and slice it into small pieces. Slice the onions thinly.
2
Add butter, olive oil and onions to a frying pan and fry. Once the onions are soft, add the pumpkin, add water, and add the bouillon cubes. Simmer over low heat, occasionally removing the slurping until the pumpkin is soft.
3
Let cool and blend in a blender until smooth. Transfer to a pot, add ingredients A, and heat over the stove, stirring constantly. Serve on a plate and top with croutons and parsley.
Materials 1 person
-
- Pumpkin
- 1/4
-
- Onion
- 60g
-
- butter
- 8g
-
-
Olive Oil
Ardoino Extra Virgin - 1 tsp
-
Olive Oil
-
- water
- Appropriate amount
-
- Bouillon Cube
- 1 piece
-
[A]
- milk
- 100ml
-
- Fresh cream
- 40ml
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- For crouton
- 5
-
- For minced parsley
- A little
[PR]
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Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
