Hello! This is PAO.
I made a simple Japanese-style pumpkin potage using white soup stock and soy milk!

It’s made with soy milk instead of fresh cream, so it’s light and healthy!
This potage has a gentle taste and is perfect for Japanese cuisine.

On hot days, it’s delicious to chill it in the refrigerator and eat it as a cold potage.

Ingredients (for 4 people)

Pumpkin: Net 300g
Onion…150g
Butter…20g
Water…300ml
Soy milk…250-300ml
Shirodashi…1 and 1/2 tablespoons
Sugar: 1 teaspoon
Salt, pepper…a little each

How to make

1.Remove the pulp and seeds from the pumpkin, wrap it in plastic wrap and heat it at 600W for 5 minutes. Remove the skin and cut into bite-sized pieces.

◎Heating in the microwave makes it easier to remove the skin and shortens the simmering time. Each skin weighs about 400g.

2.Cut the onion in half lengthwise and then slice thinly, cutting through the fibers.
Heat the butter in a pan and fry the onions. Stir-fry until tender and transparent to bring out the sweetness.

3.Add the pumpkin from 1 and stir-fry.
Add water and 2 pinches of salt, cover and simmer over low heat for about 7 to 8 minutes until the pumpkin has broken down.

4.Lightly mash the pumpkin with a spatula. Add 150ml of soy milk and mix.

5.Once it has cooled down, blend it in a mixer until smooth.

Return to the pot, add the remaining soy milk and white dashi and mix. Season with salt, pepper, and sugar and it’s done!
If the pumpkin tastes too sweet, you don’t need to add sugar.

Please adjust the amount of soy milk depending on the moisture content of the pumpkin and your desired consistency.
Sprinkle with coarsely ground pepper and chopped parsley! !
You can also use milk instead of soy milk.

©PAO

ぱおの簡単おうちごはん Powered by ライブドアブログ (blog.jp)

No fresh cream ♪ Japanese-style pumpkin potage with soy milk: Pao’s easy home-cooked meal Powered by Livedoor Blog (blog.jp)