Warm pumpkin soup
If you are using green onions or poached onions instead of onions, finely chop 10cm of green onions or 3cm of poached onions
How to make it
1
Peel the pumpkin and slice it into small pieces. Thinly slice the onion
2
Add butter, olive oil, and onion to a frying pan and fry. Once the onion is soft, add the pumpkin, add water so that it just covers the pumpkin, and add the bouillon cube. Simmer over low heat, skimming off the scum occasionally, 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
-
- Croutons, for finishing
- 5
-
- For minced parsley
- A little
[PR]
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