- 119
- 保存
- 64
- 保存
- お気に入り
- 2もぐもぐ！
- リスナップ
手料理
- 2013/12/07
- 1,601
Roast pumpkin soup;)
レシピ
材料・調味料 (6 人分)
作り方
- 1
- Preheat the oven to moderate 180C. Put the pumpkin on a greased baking tray and lightly brush with half the olive oil. Bake for 25min. or until softened and slightly browned around the edges.
- 2
- Heat the remaining oil in a large pan. Cook the onion and cumin for 2min. over medium heat, then add the carrot and celery and cook for 3min., stirring frequently. Add the pumpkin and stock. Bring to the boil, then reduce the heat and simmer for 20min.
- 3
- Cool a little then purée in blender until smooth. Return the soup to the pan and gently reheat without boiling. Season to taste, with salt and fresh pepper. Top with sour cream, sprinkle with parsley and ground nutmeg before serving.
If the soup is too thick, thin down with stock.
みんなの投稿 (0)
まだ質問やメッセージはありません。
ログインして質問やメッセージを送る
もぐもぐ! (2)
いま人気のレシピと料理写真
