Japanese Pumpkin Soup 日本南瓜湯

We can find a lot of pumpkins during the winter season, it is rich in dietary fibre  anti-oxidants, minerals, vitamins.  There are different type of pumpkins in the market, I prefer the Japanese Kabocha, it has as strong yet sweet flavour and moist, fluffy texture, which is like chestnuts.   And to make the western soup is easy... we just need to have a blender!  

Recipe:  4 portions
1/2 pc              kabocha
2 cups              veggie soup
2 cups              water
1 tbsp               olive oil
1/2 pc              onion
2 tbsp              fresh cream
1/4 tsp             salt
1/4 tsp             pepper

Cooking method:  steam and boil

Procedure:
a)  Wash the pumpkin and cut in big pieces, and steam it until soft, keep aside;
b)  In a pot, put oil and onion with seasonings, until soft then pull the cooked pumpkin/veggie soup/water, bring to boil;
c)  Use a hand blender to mix all until become smooth, bring back to boil again,  at last put the fresh cream, then serve! 

**Enjoy!

我們可以在冬季找到很多的南瓜，它含有豐富的膳食纖維抗氧化劑，礦物質，維生素。在市場上的南瓜有不同的類型，我更喜歡日本南瓜“Kabocha”，它具有重味，強而不失甜美，氣息溫潤，質地蓬鬆，這就好比栗子。而做西式湯很容易......我們只是需要有一個攪拌機！

食譜：4人份
1/2個               日本南瓜kabocha
2杯                  蔬菜湯
2杯                  水
1湯匙               橄欖油
1/2個               洋蔥
2湯匙               新鮮奶油
1/4茶匙            鹽
1/4小匙            胡椒粉

烹飪方法：蒸，煮

程序：
a）洗淨南瓜切成大塊，把它蒸至軟，留著備用;
b）在一個鍋裡，放油／洋蔥和調味料，炒至軟然後將煮熟的南瓜/蔬菜湯/水，煮滾;
c）用一個手動的攪拌機混合所有，直到變得光滑，再次煮開，最後把鮮奶油加入，完成了！

**享用吧！