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かぼちゃのココナッツスープ|オテル・ドゥ・ミクニさんのレシピ書き起こし

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材料

  • pumpkin : 420g (about 280g after peeling)
  • (A) Butter (unsalted) : 15g
  • (A) Onion (thinly sliced) : 100g
  • (B) water : 300cc
  • (B) Coconut milk : 50g
  • (C) Curry powder : お好みで
  • (C) cumin : お好みで
  • (C) Garlic powder : お好みで
  • (C) Coconut milk : お好みで

所要時間

30分

手順

  1. 1) prepare 01:58

    Remove the seeds from the pumpkin and peel off the skin.
    Cut into 1 cm wide bite-sized pieces.

  2. 2) Cook 03:28

    Heat the pan over medium heat and fry (A).
    When the onions are soft, add the pumpkin and fry.
    Add salt and (B) and bring to a boil over high heat.
    When it boils, reduce the heat to medium and simmer for about 8 minutes to cook the pumpkin.

  3. 3) put in a mixer 06:21

    Remove the remaining heat from step 2 and put it in a mixer.

  4. 4) 温める 07:07

    Put 3 in a pot, add salt and pepper and mix,
    Warm until boiling.

  5. 5) 盛り付ける 07:40

    Pour 4 into a cup and complete with (C) from above.

Point

・This portion is for 6 people.
・French pumpkins are less sweet, so they are often combined with spices.
・In this recipe, the pumpkin is peeled to give it a nice color, but you don't have to.
・Fry the onions so that they don't get brown.
Be careful not to boil the coconut milk too hard as it will separate.
・Check if the pumpkin is cooked by inserting a bamboo skewer.
・If you don't remove the residual heat before putting it in the mixer, it will explode, so be careful.
・Adjust the length of the mixture to your liking.

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