🎃🍲 Pumpkin soup
Easy creamy pumpkin soup (anhydrous, no water added method)
Cooking time: 10 minutes + 20 minutes
Quantity: 2 servings
[Materials]
* 1 / 4 pumpkin (remove skin and seeds, cut into small cubes)
* 1 / 2 onion (chopped)
* 400 ml milk
* 20 g butter
* 15g extra virgin olive oil
* 1 tsp chicken broth (or 1 / 2 solid broth)
* Crazy Salt
* Coarsely ground black pepper
[Topping]
* Pumpkin seeds (pepitas with the shell removed)
① Roast the pumpkin seeds
Heat a frying pan over medium-low heat and add the pumpkin seeds without oil.
Roast for about 2-3 minutes, and take it out when it becomes slightly browned and fragrant.
Use it as a finishing topping.
② Fry the base
In a medium saucepan, melt 20g of butter and 15g of extra virgin olive oil over medium heat.
Add the chopped onion and cook for about 3-4 minutes.
When the onion becomes soft and transparency comes out, it's OK.
③ Stew the pumpkin with only milk
In a saucepan, add all the pumpkin, 1 teaspoon of chicken bouillon, and 400 ml of milk.
Mix well and bring to a boil over low heat.
Cover and simmer for about 15 minutes until the pumpkin is soft enough to be easily mashed with a fork.
Stir occasionally along the way, being careful not to burn the milk to the bottom of the pot.
④ Stir until smooth
Remove the pan from the heat.
Put the hand blender directly into the pot and stir until smooth.
(If you do not have a hand blender, transfer to a mixer and stir.)
It is OK if it becomes smooth and creamy like silk ✨
⑤ Taste and warm
Heat again over low heat for 1-2 minutes.
Add crazy salt and ground black pepper to taste.
⑥ Serve
Pour the soup into a bowl and top with roasted pumpkin seeds.
Fragrant pumpkin seeds are accented, and it is very delicious 🎃✨
🔸 delicious both warm and cold!
This pumpkin soup can be enjoyed as both a hot soup and a cold soup 😊
♨️ hot soup
In the cold season, of course, warm soup with a gentle taste is recommended.
The richness and aroma of butter and milk stand out, creating a rich and smooth taste 🍲💕
❄️ Cold Pumpkin Soup
In summer, it is also recommended to cool it down and make it like pumpkin Vichyssoise ✨
After stirring, cool to room temperature and then put in the refrigerator to cool for at least 2 hours.
When cooled, the concentration may increase slightly, so add a small amount of milk to your liking before eating to adjust the smoothness.
It is a cool creamy pumpkin soup perfect for hot days 🎃💛
かぼちゃスープを作るとき、私は無水調理にこだわっています。水を加えず牛乳だけで煮込むことで、かぼちゃの自然な甘みと栄養を逃さず、濃厚でクリーミーな味わいに仕上がります。 かぼちゃの種をローストして香ばしさを足すのは、とてもおすすめのアクセントです。中弱火で2〜3分炒ると香りが立ち、スープのクリーミーさと絶妙にマッチします。家族や友人にも好評なので、ぜひ試してみてください。 また、玉ねぎをバターとエクストラバージンオリーブオイルでじっくり炒めることで、スープ全体にコクが生まれます。クレイジーソルトや粗挽き黒こしょうで味を整えるのもポイントで、シンプルながら深みのある味に仕上がります。 季節に合わせて、熱々のスープとしてはもちろん、夏は冷製かぼちゃスープにもチャレンジしてみてください。冷やすと味が少し濃縮されるため、食べる直前に牛乳を少し足してなめらかさを調整すると、より美味しくいただけます。 牛乳だけで煮込むことで、乳脂肪のまろやかさと自然な甘みが際立つので、かぼちゃスープ初心者の方も安心して作れます。ぜひ材料のバランスを参考にして、季節問わず楽しめるかぼちゃスープをお試しください！
