和え物（キャベツのごま和え）｜ 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
Registered dietitian: Ayako Sekiguchi's wellness kitchen Time required : 15minutes
Pumpkin Potage | Akira Hokuto's Recipe Transcription
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Ingredients
- Boiled pumpkin (side dishes such as pouches and packs and leftovers) : 1 pack (135g)
- milk : 150ml
- butter : 10g
- Coarse pepper : a little
Time required
8minutes
Procedure
-
1)
Remove the pumpkin skin
00:50
Put the pumpkin in a plastic bag and remove the skin with a spoon.
-
2)
Crush the pumpkin and mix with milk
01:38
Crush the pumpkin by hand from the top of the plastic bag, add milk and mix.
-
3)
Fry pumpkin skin and butter
02:35
Put the removed pumpkin skin in a pan and fry it with butter while lightly scraping.
-
4)
Combine all ingredients and warm
03:35
Add 2 to 3 and heat on medium heat, serve in a bowl and sprinkle with coarsely ground pepper.
Point
・ Sautéed pumpkin skin with butter to add flavor and make it look like an ingredient.
・ You can crush the pumpkin as you like. If you want a smooth soup with a smooth texture, crush the pumpkin firmly.
・ When it's hot, you can chill it or arrange it with boiled sweet potatoes instead of pumpkin.
・ If the taste is not enough, adjust with salt or consomme.
・ The amount of simmered pumpkin may be about 100g.
・ Since it can be made from side dishes, seasoning is very easy.
・ Pumpkin skin may be attached to some extent.
・ By using a plastic bag, you can reduce the amount of washing.
・ If you put the butter in a pan before lighting it, you don't have to panic.
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