Receta Pumpkin Soup 南瓜汤
Loved this Pumpkin Soup. The taste was delicious with a silky smooth texture and I only used a few ingredients that I had in my pantry. It could be fixed within 30 minutes and it was great to serve with crusty bread. What's more, it's economical, comforting and a satisfying soup to make at home.
- Pumpkin Soup
- 2 tbsp Olive oil
- 1 Potato, peeled and chopped into chunks
- 1 Onion, finely chopped
- 550g Pumpkin, peeled deseeded and chopped into chunks
- 550ml Chicken stock (used Swanon brand)
- pepper to taste
Method:
Heat olive oil in a pot and fry chopped onions till a little translucent. Add chopped potato and pumpkin to the pot, then carry on cooking for about 5 minutes at medium heat.
Pour in chicken stock and bring to a boil, then simmer for 15-20 minutes until the potato and pumpkin are very soft. Cool down the pumpkin soup a little and puree with a hand blender till smooth.
Return the pumpkin soup to a boil and serve immediately with a dash of pepper.
2汤匙 橄榄油
1个 马铃薯，去皮切状块
1粒 洋葱，切碎
550个 南瓜，去皮和籽，切状块
550毫升 鸡汤 (Swason牌）
放橄榄油在锅里，用中火把洋葱碎炒至透明。加入马铃薯和南瓜，再炒越5分钟。
倒入鸡汤煮滚后，以中火焖煮15-20分钟至马铃薯和南瓜变软。让汤料稍微凉一下，用搅拌机把马铃薯和南瓜打成泥至顺滑即可。