Pumpkin Soup/南瓜汤



1 teaspoon chopped fresh parsley

4 cups pumpkin puree

1 cup chopped onion

1 1/2 teaspoons salt

6 cups chicken stock

5 whole black peppercorns

1/2 cup heavy whipping cream

1 clove garlic, minced

1/2 teaspoon chopped fresh thyme

Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.

Puree the soup in small batches (1 cup at a time) using a food processor or blender.

Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.


1 茶匙切碎的新鮮歐芹
4 杯南瓜泥
1 杯切碎的洋蔥
1 又 1/2 茶匙鹽
6 杯雞湯
5 黑胡椒
1/2 杯重攪打稀奶油
1 丁香大蒜,切碎
1/2 茶匙切碎的新鮮百里香
加热鹽、 南瓜、 洋蔥、 百里香、 大蒜和花椒。煮至沸騰,用文火煮 30 分鐘。 
醬湯 使用食物處理機或攪拌機绞碎。
返回到锅里並再次煮至沸騰。小火燉 30 分鐘,拌入奶油。倒入湯碗,飾以新鮮歐芹。

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s