Translated from the original recipes of Japanese cuisine books to record some simple and delicious soup. It is a small amount and it is recommended to cook in a small pot.
Prepare a 150g portion of the pumpkin after seed peeling and cut into pieces. The onion is cut into thin slices in a direction perpendicular to the fibers.
Melt the butter in the skillet, stir the onion until soft, then pour the pumpkin, stir until the whole pumpkin is evenly buttered, and the color becomes darker. Add 100 ml of water, boil and simmer for 10 minutes. (just after 10 minutes, the water basically disappears)
Slightly cooled for a while.
Pour into the blender, add the milk a little, stir, add the milk, and stir.... until the whole becomes silky.
Reheat in a pan and season with salt and pepper.
Loading. Sprinkle some almond slices.
The cooling step requires attention. Some mixers should not stir hot food, don't mishandle, wait for the pumpkin to cool down and stir.