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Potage (pumpkin potage) | Transcription of restaurant Sakura's recipe

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Ingredients

pumpkin : 1/4 (450g)
みりん : 大さじ2
水 : 100mL
バター : 20g
牛乳 : 250mL
salt : 2つまみ
sugar : 小さじ1

Time required

30minutes

Procedure

1) make preparations 00:19
Remove the seeds from the pumpkin with a spoon.
Wet the whole thing with water, wrap it in plastic wrap, and heat it in a 600W microwave oven for 8 minutes.
Wrap it with aluminum foil from the top of the wrap, wrap it with a towel and keep it warm for about 10 minutes.
2) make pumpkin paste 02:16
Remove the pumpkin, scoop out the flesh with a spoon and put it in a bowl.
Mash the pumpkin with the back of a spoon to form a paste.
Add mirin and mix everything.
Add water little by little and mix.
3) heat up 04:23
Put butter in a pan and put it on low heat.
When the butter melts, add 2 and heat for about 2 minutes while mixing with the butter.
Add milk little by little and mix.
When it comes to a boil, reduce heat and simmer for 5 minutes.
Add salt and sugar and mix.
Simmer until it reaches the thickness you like.

Point

・Pumpkins should have a clear boundary between the flesh and skin, large seeds, and dark orange flesh.
・In step 1, after heating the pumpkin, you can bring out the sweetness of the pumpkin by keeping it warm and cooking it with residual heat.
・You can use a mixer when crushing the pumpkin in step 2.
・You can add consomme if you like.
・In place of fresh cream, you can add a small amount of a mixture of milk and lemon juice at the end.