香浓滑口--奶油南瓜浓汤

 

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。

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 大勺 奶油

 

调味：

黑胡椒粉一点

盐

 

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。

 

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.

南瓜浓汤！

Pumpkin soup!

 

 

欢迎到我的博客玩--

http://www.echoskitchen.com/2009/10/pumpkin-soup.html