南瓜濃湯 Pumpkin soup. Thick, creamy and full of flavour, this is THE pumpkin soup recipe you will make now and forever! Beloved by children and commonly served for Lunch at Gloriville's elementary and middle schools! Pumpkin soup is a usually 'bound' (thick) soup made from a purée of pumpkin.
Quick and easy spicy pumpkin soup made with pumpkin purée, onions, fresh ginger, chicken stock, cream, and a mixture of curry, cumin, and coriander.
Ah, fall, a perfect time for a spicy pumpkin soup!
This soup comes together quickly, and has warm notes of ginger.
這是準備和製作/烹飪南瓜濃湯 Pumpkin soup的方法
製作南瓜濃湯 Pumpkin soup的成分
- 南瓜 400 克
- 洋蔥 1/4 個
- 牛奶 200-250 毫升
- 忌廉/鮮奶油 50 毫升（可用牛奶代替）
- 鹽&黑胡椒 適量
Delicious pumpkin soup with a silky smooth texture with only used a few ingredients and it was great to serve with crusty bread. The taste was delicious with a silky smooth texture and I only used a few ingredients that I had in my pantry. Pumpkin soup is what we all crave come October, but the idea of starting with an actual pumpkin? The shortcut was obvious — canned pumpkin — but would it taste as good?
製作南瓜濃湯 Pumpkin soup的步驟
- 南瓜洗淨去籽，大火蒸20-30分鐘.
- 洋蔥切丁.
- 南瓜蒸好後取出，等沒那麼熱時去皮 蒸過的南瓜皮因爲軟化更容易去掉，然後把南瓜切丁.
- 中火熱鍋加入油加入洋蔥炒香後加入南瓜.
- 牛奶先下200毫升，餘下的看最後濃郁度慢慢添加， 再加入忌廉/鮮奶油，這會使湯更濃郁，如果沒有的話也可以用牛奶代替.
- 略略攪拌，等牛奶煮熱 轉小火，使用攪拌機攪碎所有材料 觀察濃郁度，如果覺得太濃可以添加牛奶 不同種類的南瓜含水量都不一樣，所以要適量調整牛奶量.
- 最後加入鹽和黑胡椒調味即可 嚐樂the joy of taste 影片：https://youtu.be/sfbFMrzqCYk.
Firstly, it is nutritious and big ( so it can feed a Roasting seems to be quite popular as well as in pies and creamy soups. But a healthier way to consume pumpkin, in my humble opinion, is in. Add the cream and a little more stock if the soup is on the thick side, taste for seasoning, adding more salt and pepper as required. Meanwhile, heat the remaining oil in a frying pan over a medium heat and add the pumpkin seeds and fry quickly until the seeds start to pop. These pumpkin soup recipes are like the ultimate experience of fall.
