Sweet Pumpkin Soup
1 sweet pumpkin
1 onion
10 asparagus spears
3 big tsp butter
2 cups white stock
1 cup milk
salt
white pepper
1 onion
10 asparagus spears
3 big tsp butter
2 cups white stock
1 cup milk
salt
white pepper
- After cutting the sweet pumpkin in half to dig out the seeds, slice the flesh into 5 cm wide pieces and chop the onion.
- Melt the butter in a pot, then add the chopped onion to saute for around 20 minutes on gentle heat so the colour doesn't change. Add little more butter to the pot, put the sweet pumpkin pieces inside and cook briefly.
- Add the white stock (or water) and boil on medium heat.
- When the amount of water and solid ingredients in the pot are about equal, mix them in a blender. Add milk, boil for about 5 minutes on medium heat and season with salt and white pepper.
- Chop the rear ends off from the asparagus spears, parboil them and stir-fry briefly with butter.
- Serve the soup with 3~4 fried asparagus spears placed on top.
