Recipe: [Appetizer soup] vegan roasted pumpkin flavor thickening soup

Home Cooking Recipe: [Appetizer soup] vegan roasted pumpkin flavor thickening soup

Notes:

It is also a special mix of dishes. Different from the general cream soup, it is seasoned with flavor. Compared with the richness of the cream soup, it adds a lot of flavor and refreshment. The vegan version uses coconut milk instead of milk to add coconut sweetness. The calories are lower than the creamy soup and the taste is not discounted. Pumpkins must be roasted, not steamed, and not cooked. The roasted pumpkin has a completely different flavor. It is not so much water, it is sweeter on the palate, and it has a more smoky flavor. The sweet soup made is more delicious and tastes better. Miso soup, pumpkin soup, very successful. Although I haven't tried it yet, I think that if you change the pumpkin into sweet potato or carrot, the soup will not be tasted badly, and there will be many kinds. According to the color, there is a white taste increase and a red taste increase. The white taste is light and the red taste is rich. Do this soup with a light white taste. If you like heavy taste, you can choose red flavor. The amount of recipe is not small, adjusted as needed, from lazy cat kitchen

Ingredients:

Steps:

  1. Home Cooking Recipe: Oven 225 degrees Celsius preheated pumpkin washed, not peeled, cut into 1.5 cm thick pieces of olive oil, baking tray tin foil, put in the oven for 20 minutes, remove the turn, then bake for 20 minutes, take it out, wait

    Oven 225 degrees Celsius preheated pumpkin washed, not peeled, cut into 1.5 cm thick pieces of olive oil, baking tray tin foil, put in the oven for 20 minutes, remove the turn, then bake for 20 minutes, take it out, wait

  2. Home Cooking Recipe: Add 2 tablespoons of oil to the soup pot, add the minced garlic, chili, and ginger slices. Add about the squash and coconut milk for about 3-4 minutes. Use a cooking stick to make it silky (or pour into the cooking machine to make it silky). Add 2-3 tablespoons of warm water first, pour in the thick soup, add lemon juice, stir the simmer for a while, and adjust the concentration to your liking.

    Add 2 tablespoons of oil to the soup pot, add the minced garlic, chili, and ginger slices. Add about the squash and coconut milk for about 3-4 minutes. Use a cooking stick to make it silky (or pour into the cooking machine to make it silky). Add 2-3 tablespoons of warm water first, pour in the thick soup, add lemon juice, stir the simmer for a while, and adjust the concentration to your liking.

  3. Home Cooking Recipe: In the bowl, topped with some coconut milk, sprinkle some chili powder, chopped with shallots, parsley, sesame decorated with bread or vegetable salad

    In the bowl, topped with some coconut milk, sprinkle some chili powder, chopped with shallots, parsley, sesame decorated with bread or vegetable salad


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