This recipe is translated from Cookpad Japan. See original: Japan☆かぼちゃスープ☆

☆Pumpkin Soup☆

☆栄養士のれしぴ☆
☆栄養士のれしぴ☆ @eiyoushino_recipe

★★★ Hall of Fame Recipe ★★★ 5200 reviews
Cozy and sweet♪
Rich pumpkin soup♪
A hidden flavor makes it an exquisite soup

The origin of this recipe
A classic pumpkin soup that hasn't changed over the years♪

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Ingredients

  1. 1/4pumpkin
  2. 1/2onion
  3. 1 1/2 tablespoonsbutter (about 20 grams)
  4. 1 1/2 cupswater (about 350 ml)
  5. 1bouillon cube
  6. 1 teaspoonsugar
  7. 1/2 teaspoonsoy sauce
  8. 1 1/4-1 1/2 cupsmilk (300-350 ml)

Cooking Instructions

  1. 1

    Peel the pumpkin, remove the seeds and fibers, and cut into appropriate sizes♪

  2. 2

    Add butter and sliced onion to a pot and sauté over medium-low heat until soft♪

  3. 3

    Add the ingredients marked with ● and the pumpkin♪

  4. 4

    Simmer over medium-low heat until the pumpkin is soft♪ (10-15 minutes)

  5. 5

    Turn off the heat and blend until smooth with a blender♪ A masher or mixer is also fine♪

  6. 6

    Add the milk♪

  7. 7

    Warm over low heat while mixing well♪

  8. 8

    It's ready*

  9. 9

    You can also portion it out into sealable freezer bags for freezing♪ When reheating, use a hot water bath.

  10. 10

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☆栄養士のれしぴ☆
☆栄養士のれしぴ☆ @eiyoushino_recipe
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レシピ本発売中!【☆栄養士のれしぴ☆一生使える副菜150】 その他多数YouTube「栄養士のれしぴチャンネル」はじめました!最新情報はインスタで公開【eiyoushino_recipe】おすすめの調理器具、食材など楽天ROOMにまとめてます♪インスタからごらんください♪
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