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40minutes
Remove the seeds and cotton from the pumpkin and cut into small pieces. Finely chop the onion and garlic.
Heat the butter in a frying pan and fry the onions so that they are not colored. Next, fry the garlic and pumpkin in order so that they are not colored.
Pour water and boil once. Season with salt and pepper and simmer over medium heat until the pumpkin is cooked. Take the lye as you like.
Stir the boiled ingredients with a mixer.
Put in a pan, add fresh cream, milk and honey, and bring to a boil. Add salt and pepper to taste.
Take the rough heat and cool it in the refrigerator.
・ Recipe for "Cold Pumpkin Potage" by Kiyomi Mikuni, owner and chef of French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ Cooling time is not included in cooking time.
・ Leave the pumpkin skin as you like.
・ If you don't have butter, you can use olive oil.
・ Turn the mixer little by little.
・ Put it in the refrigerator for half a day to a day. If you are in a hurry, cool it in a bowl of ice water.
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