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スープ（かぼちゃのスープ）｜料理人設楽の料理道場さんのレシピ書き起こし

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Chef Shitara's cooking dojo

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Ingredients

pumpkin : 1/2 piece
生クリーム : 124ml
無塩バター(スープ用) : 8～10g
無塩バター(トッピングのかぼちゃ用) : 2g
(A)塩 : 小さじ1/2
(A)顆粒コンソメ : 小さじ1/2

Time required

40minutes

Procedure

1) かぼちゃの下準備をする 01:05
Wash the pumpkin and wipe dry.
Remove the stems by hand.
Scoop out the hard part at the bottom with a spoon.
Cut the pumpkin in half and remove the seeds and pulp.
Cut it in half again and then cut it into appropriate sizes.
Slice into small pieces for topping.
2) スープ用のかぼちゃを煮る 03:47
鍋に適当な大きさに切ったかぼちゃを入れる。
かぼちゃがかぶるほどの水(分量外)を加えて、煮る。
3) Bake the pumpkin topping 04:29
Heat oil (not listed) in a frying pan over medium heat.
Add chopped pumpkin for topping and fry on both sides.
Add unsalted butter (for the pumpkin topping) and bake until golden brown.
4) filter 06:47
Crush 2 with a whisk.
Simmer for about 15 minutes.
Strain the boiled pumpkin into a bowl.
5) 味付けをする 08:06
Return 4 to the pot.
Add fresh cream and spread it out.
Heat over low heat, add (A) and mix.
Taste and adjust.
Add unsalted butter (for soup) and mix.
6) 盛り付ける 08:04
5を器に盛り付ける。
トッピング用のかぼちゃを乗せる。
生クリーム(分量外)を垂らして完成。

Point

・If the bottom of the pumpkin is not stable when cutting it, it is better to cut the bottom horizontally, as it can be dangerous when cutting.
・You can also use pre-cut pumpkin.
・You can also filter it using a mixer.
・Pumpkin will be more delicious if you measure it while making it.
・Add fresh cream in an amount equal to 25-30% of the weight of the pumpkin.
・You can add sugar to the soup.
・Add salt in an amount equal to about 0.5% of the weight of the unfinished soup.
・Add unsalted butter (for soup) in an amount of 1.8 to 2% of the weight of the pumpkin.
-If using salted butter, reduce the amount of salt.
・If the soup is thick, add water and granulated consommé.
・You can sprinkle dried parsley and black pepper if you like.
・If you don't have fresh cream to finish, you can use fresh coffee.