香浓滑口--奶油南瓜浓汤
前几天买的一大块南瓜一半做了香辣南瓜，一半留着做这个南瓜汤。南瓜浓汤是我们家冬天的保留菜。我和老公晚餐都吃得比较少，一个汤加上一个沙拉或者一块面包，是个让肠胃不负担又很暖身的晚餐。
I like pumpkin and was amazed by the varieties we have in the USA.
I like making pumpkin soup during winter, it warms the body and nourish the soul, it's perfect for a light and simple dinner!
材料：
300-400克南瓜
1根胡萝卜(小）
1/2只洋葱
2瓣蒜
2只青辣椒 （怕辣可以不用）
6-7片九层塔 或 欧芹
3 tbsps 牛奶
调味：
黑胡椒粉一点
盐
Ingredients：
300-400 g of pumpkin (cubed)
1 small carrot
1/2 bombay onion
2 cloves of garlic
1 green chili (Optional)
6-7 leaves of basil leaves or Parsley
3 tbsp of heavy cream
Seasoning：
A pinch of black pepper powder
Salt to taste
1. 把材料都处理好。
2. 锅里热上一小勺的黄油/牛油或食油。加入洋葱和蒜蓉煸炒香。
3. 加入胡萝卜煸炒1-2分钟后加入南瓜继续煮几分钟,加入切碎的欧芹或罗勒叶子。
4. 倒入三杯的高汤或水，加盖焖煮15-20分钟至所有材料变软。
5. 把煮好的南瓜汤倒入搅拌机里搅拌或用手提搅拌机搅拌顺滑。加盐和胡椒粉调味，喝汤前可以加点奶油。
1. Clean and cut all ingredients accordingly
2. Heat up 1 tsp of butter/cooking oil in a cooking pot, add the chopped onion and garlic and fry till it is translucent.
3. Add the carrot pieces and stir fry for 1-2 minutes, add the pumpkin pieces and cook for a few more minutes, add the chopped parsley/basil.
4. Pour in 3 cups of water (or any stock of your choice), cover with lid and continue cooking for 15-20 minutes, until all the ingredients become soft.
5. Use a hand mixer or pour the soup into a blender to blend till smooth. Season with salt and pepper, Add some cream before serving.
南瓜浓汤！
Pumpkin soup!
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