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I want to eat every day

《 Materials 》

・ Pumpkin... 1 / 4

・ Onion... 1 piece

・ Consomme granules... 2 tsp

・ Butter... 20 g

Water: 300 ml

Milk: 400 ml

・ Parsley to taste

< How to make >

① Cut the pumpkin into appropriate sizes and heat it in the microwave to soften it. Slice the onion.

② Put butter in a pan and fry the onions. Add the pumpkin softened by lentin and fry lightly.

③ Add water and stir with a blender.

Add consomme and milk and heat over low heat.

④ Sprinkle parsley along the bowl and it's done.

# Comments are welcome My Recipe Memo Self-Catering Records # easy # recipe # pumpkin _ soup

2025/9/8 Edited to

... Read moreカボチャのポタージュは、やさしい甘さとクリーミーさが魅力で、毎日の食卓にぴったりの一品です。私もこのレシピを知ってからというもの、忙しい日でも手軽に温かいスープが楽しめて重宝しています。 レンジでカボチャを柔らかくするので、時短できるのが特にうれしいポイント。コンソメ顆粒は味のベースになりますが、入れすぎると塩味が強くなりがちなので小さじ2がちょうど良いと思います。牛乳を加えることでまろやかさが増し、子供から大人まで楽しめる仕上がりです。 パセリは彩りだけではなく、香りがアクセントになるのでできれば新鮮なものを使ってください。私は冷蔵庫に余っているハーブを使ってアレンジすることもあります。 毎日食べても飽きない理由は、シンプルな材料と調理法によってカボチャ本来の甘みが引き立つからだと思います。伊藤園のトマトポタージュも人気ですが、自作のカボチャポタージュは自分好みの味に調整できるのでおすすめです。 寒い季節には電子レンジとコンロで手軽に作れるこのスープで、ぜひ温かい食卓を楽しんでみてください。

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