COOK - 南瓜忌廉湯 Cream of Pumpkin Soup

南瓜嚟講並唔係我鍾意嘅食物，不過唔可以唔鍾意就唔食，間中食下先均衡營養。買咗半個日本南瓜返嚟，切片放入Airfryer roast 5分鐘，再加少少海鹽，又幾好味喎。可能我之前對佢有誤會喇。。。

剩底嘅南瓜又唔想淨係食一味roast咁悶，於是就決定將佢整成南瓜忌廉湯喇。仲加入秘密材料，飲完成個人有種好comforting嘅感覺。

秘密材料係乜？有人估係黃薑粉，有人估係咖喱粉，其實係。。。薑茸！加少少落去同南瓜係有synergy，有一種harmony喺入面，但飲湯嘅時候又唔會飲到有薑味，好舒服㗎！

南瓜忌廉湯 (2人份)

洋蔥 1/2個 (切小粒)

南瓜 去皮後~300g (切小粒)

海鹽 1/2茶匙

忌廉 250ml

牛奶 600ml

雞湯 150ml

薑茸 2茶匙

百里香 1條

迷迭香 1/2條

乾義大利芫荽 少許(裝飾用)

1. 湯鍋內加入少許橄欖油，將洋蔥粒炒香，放入南瓜粒和鹽同炒2分鐘。

2. 加入忌廉和牛奶入鍋內煮滾。放入百里香和迷迭香葉用中小火煮約15分鐘。

3. 當南瓜煮至變軟便把湯放入攪拌機內打至變滑。倒回湯鍋內，加入薑茸和雞湯拌勻煮滾。

4. 最後加入鹽調味，放入湯碗內再灑上乾義大利芫荽裝飾。

Cream of Pumpkin Soup (Serves 2)

1/2 Onion (minced)

300g Pumpkin after peeled (finely diced)

1/2 tsp Sea Salt

250ml Cream

600ml Milk

150ml Chicken Stock

2 tsp Grated Ginger

1 stalk Thyme

1/2 stalk Rosemary

Dried Italian Parsley for garnish

1. Add a little olive oil in a stock pot, fry the onion until golden, add diced pumpkin and salt and stir fry for 2 minutes. 

2. Add cream and milk and let boil. Then add the leaves of thyme and needles of the rosemary and simmer for 15 minutes. 

3. Once the pumpkins are cooked and soft, blend the soup in a blender until smooth. Put back in the stock pot, add ginger and chicken stock, stir well and let boil.

4. Adjust seasoning with salt, serve on a soup plate/bowl, garnish with dried parsley.