Creamy Pumpkin Soup
45 minutes
5 Servings
This creamy and delicious soup is made from the balanced combination of pumpkin puree and creamy dairy. The dish is a simple preparation method of boiling, grinding and serving makes this soup one of the easiest soup dishes to prepare.
Nutrition Value in 1 Serving
Calories
230.5 kcal
Carbohydrate
26.0 g
Protein
3.3 g
Fat
12.6 g
Sodium
710.8 mg
Ingredients A:
| 400 g | Yellow pumpkin, cubed |
| 1/2 pc | Holland onion, cubed |
| 8 cloves | Garlic, crushed |
| 2 pcs | Bay leaf |
| 1 litre | Water |
| 3 tbsp | Cooking cream |
| 21/4 tsp | AJI-NO-MOTO |
| 1 tsp | Salt |
Ingredients B: roux
| 70 g | Butter |
| 70 g | Wheat flour |
- Melt butter over medium-low heat, once it melts, add in flour and whisk it through. Cook until the flour and butter combine completely, keep aside.
- In a soup pot, combine pumpkin, onion, garlic, bay leaf and water. Let it boil until the pumpkin soften.
- Take out the bay leaf, transfer soup into a blender or food processor, blend until smooth.
- Put back the soup into the pot, let it simmer and whisk in roux into the soup bit by bit until it well dissolve and become thick soup.
- Add in the cooking cream and season it. Ready to serve.
Tips: Serve with crouton or garlic bread for mouth full of enjoyment.
With the application of AJI-NO-MOTO®, it is able to reduce about 20% of sodium while maintaining the same deliciousness of the dish.
AJI-NO-MOTO® Recipes
