Pumpkin soup (potage) |

Cut the pumpkin into small pieces and peel off the skin.
Cut into thin slices less than 1 cm.
put in a bowl.

Add water to the pan.
Line a colander with aluminum foil and add 1.
Put it in the pot with the colander.
Cover and heat over high heat.
When it comes to a boil, turn the heat to medium-high.
After 10 minutes, insert a bamboo skewer into the pumpkin to see if it crumbles.
Drain the water from the aluminum foil.
Drain the water from the pot and transfer the pumpkin to the pot.
Heat over low heat to evaporate water.

Sift the cake flour into 2 with a tea strainer, and mash it with a ladle so that it doesn't stick to the bottom.
Turn off the heat, add the salted butter and mix with chopsticks to mix.
Remove from heat and mash with a masher.
Add milk and consomme and mix over high heat.
When the fire goes through, make it medium heat.
Turn off the heat before it boils.
Add salt and pepper and mix.
Turn off the heat before it boils.

器に3を注ぐ。
パセリを散らして完成。