Saturday, December 25, 2010

Pumpkin Soup 南瓜汤

Kabocha pumpkin soup

Serve 6 persons
20 minutes for preparation, (5 minutes for preparing, 15 minutes for cooking)

1 tablespoon of cooking oil
1 kabocha pumpkin about 2 lbs, skin off, chopped
1 onion, diced
2 cloves of garlic, chopped
½ lb fresh cream
2 cups of water
Salt, pepper to taste

1. Heat cooking oil in pot and add garlic and onion to cook for 1 minutes
2. Put in pumpkin
3. Add water, cover, bring to boil
4. Simmer for 10 minutes
5. Stop fire
6. Add cream, blend till smooth
7. Sprinkle with salt and pepper to taste
8. Serve

Tip: If the soup turns out to thick, you can add water. If too thin or watery, you can dip in toasted bread when eating.

1 comment: