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平成26年 (2014年) 9月 16日

国際課

ACCESS  Oct - Nov 2008

A Bimonthly Newsletter for International Residents of Yamaguchi Prefecture


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Pumpkin Soup


This soup is a great way to include vegetables with your meal. Moreover, pumpkins are an excellent source of carotene and vitamins A and C. You can freeze the leftover soup in small portions for future meals!



1/4 a pumpkin

1/2 an onion

1/2 a white scallion

600ml water

1 chicken stock cube

10g butter

A pinch of salt and pepper

4 tbsp fresh cream

Croutons


Prep time: 20 min.

Serves 4 (197 kcal/serving)




Preparation:

-Remove the seeds and insides of the pumpkin. Slice off the skin and slice the pumpkin into thin pieces.

-Slice the onion into thin pieces.

-Rinse the scallion, cut it in half, and slice into thin pieces at an angle.


How to make the soup:

1. Heat the butter in a pan, sauté the onions until they become soft, and add the white scallions.

2. Add the pumpkin, water, and chicken stock cube, and boil for 6~7 minutes until the pumpkin becomes soft.

3. Put the mixture in a blender, pour it back into the pan through a sieve, and place the pan over heat. Add salt and pepper to taste and pour into a bowl. Pour in the fresh cream and sprinkle with croutons.





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