Cold 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. Fry the onions in butter and olive oil, and add the pumpkin when cooked until they are clear.
2
Add enough water and broth cubes and simmer until the pumpkin is tender.
3
Remove the heat, place in a blender until smooth, and pour in ice water to cool. Add A, mix, and serve on a plate, then sprinkle some seaweed to finish off.
Materials 1 person
-
- Pumpkin about 385g
- 1/4
-
- Onion
- 60g
-
- butter
- 8g
-
-
Olive Oil
Ardoino Extra Virgin - 1 tsp
-
Olive Oil
-
- water
- Appropriate amount
-
- Bouillon Cube
- 1 piece
-
[A]
- milk
- 80ml
-
- Fresh cream
- 50ml
-
- salt
- A little
-
- For finishing assatsuki
- 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.
