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Wednesday, December 14, 2016

Pumpkin Soup 奶油南瓜浓汤



I like pumpkin and was amazed by the varieties we have in the USA.

I like making pumpkin soup during winter, it warms the body and nourish the soul, it's perfect for a light and simple dinner!

前几天买的一大块南瓜一半做了香辣南瓜,一半留着做这个南瓜汤。
南瓜浓汤是我们家冬天的保留菜。我和老公晚餐都吃得比较少,一个汤加上一个沙拉或者一块面包,是个让肠胃不负担又很暖身的晚餐。

Ingredients:
300-400 g of pumpkin (cubed)
1 small carrot
1/2 bombay onion
2  cloves of garlic
1 green chili (Optional)
6-7 leaves of basil leaves or Parsley
3 tbsp of heavy cream

Seasoning:
A pinch of black pepper powder
Salt to taste

材料:
300-400克南瓜
1根胡萝卜(小)
1/2只洋葱
2瓣蒜
2只青辣椒 (怕辣可以不用)
6-7片九层塔 或 欧芹
3 tbsps 牛奶

调味:
黑胡椒粉一点



1. Clean and cut all ingredients accordingly

2. Heat up 1 tsp of butter/cooking oil in a cooking pot, add the chopped onion and garlic and fry till it is translucent.

3. Add the carrot pieces and stir fry for 1-2 minutes, add the pumpkin pieces and cook for a few more minutes, add the chopped parsley/basil.

4. Pour in 3 cups of water (or any stock of your choice), cover with lid and continue cooking for 15-20 minutes, until all the ingredients become soft.

5. Use a hand mixer or pour the soup into a blender to blend till smooth. Season with salt and pepper, Add some cream before serving.

1. 把材料都处理好。

2. 锅里热上一小勺的黄油/牛油或食油。加入洋葱和蒜蓉煸炒香。

3. 加入胡萝卜煸炒1-2分钟后加入南瓜继续煮几分钟,加入切碎的欧芹或罗勒叶子。

4. 倒入三杯的高汤或水,加盖焖煮15-20分钟至所有材料变软。

5. 把煮好的南瓜汤倒入搅拌机里搅拌或用手提搅拌机搅拌顺滑。加盐和胡椒粉调味,喝汤前可以加点奶油。

Pumpkin soup!
南瓜浓汤!



2 comments:

  1. 謝謝你的分享,我會把你的部落格加在我的部落格里。;-)

    ReplyDelete
  2. 欢迎你多多来交流喔!

    ReplyDelete

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