2006 (1)
2013 (1)
2014 (177)
2016 (120)
2017 (92)
2020 (80)
2021 (1)
前幾天買的一大塊南瓜一半做了香辣南瓜，一半留著做這個南瓜湯。南瓜濃湯是我們家冬天的保留菜。我和老公晚餐都吃得比較少，一個湯加上一個沙拉或者一塊麵包，是個讓腸胃不負擔又很暖身的晚餐。
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!
材料：
300-400克南瓜
1根胡蘿卜(小）
1/2隻洋蔥
2瓣蒜
2隻青辣椒 （怕辣可以不用）
6-7片九層塔 或 歐芹
3 tbsps 牛奶
調味：
黑胡椒粉一點
鹽
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
1. 把材料都處理好。
2. 鍋裏熱上一小勺的黃油/牛油或食油。加入洋蔥和蒜蓉煸炒香。
3. 加入胡蘿卜煸炒1-2分鍾後加入南瓜繼續煮幾分鍾,加入切碎的歐芹或羅勒葉子。
4. 倒入三杯的高湯或水，加蓋燜煮15-20分鍾至所有材料變軟。
5. 把煮好的南瓜湯倒入攪拌機裏攪拌或用手提攪拌機攪拌順滑。加鹽和胡椒粉調味，喝湯前可以加點奶油。
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.
南瓜濃湯！
Pumpkin soup!
歡迎到我的博客玩--
