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スープ（カボチャポタージュ）｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし

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Registered dietitian: Ayako Sekiguchi's wellness kitchen

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Ingredients

Pumpkin : 1/4 piece
水 : 100cc
豆乳 : 200cc
塩 : 少々

Time required

35minutes

Procedure

1) prepare the pumpkin 00:59
Remove pumpkin seeds and pulp.
Shave the stem of the pumpkin with a knife.
Cut the pumpkin, scrape off the skin, and cut into bite-sized pieces.
2) steam the pumpkin 03:13
Put pumpkin and water in a pot, cover with a lid, bring to a boil over low heat, and steam for 15 minutes.
3) crush the pumpkin 04:38
Mash 2 on low heat and knead with a wooden spoon.
Remove from heat and knead finely.
4) スープを作る 07:31
3に豆乳を少量ずつ入れて混ぜる。
水(分量外)を入れてのばす。
弱火にかけて混ぜて味見をする。
塩を入れて混ぜて温めたら完成。

Point

・You can substitute soy milk with milk.
・You can make an arrangement by frying the pumpkin seeds and adding the pumpkin pulp to the miso soup.
・Steaming the pumpkin at a low temperature increases the sweetness.
・The degree of mashing the pumpkin is up to you, but if you want it to be finer, pass it through a colander.
・Water in step 4 (not included) is optional.
- Adding salt at the end increases the sweetness.