Vegan Pumpkin Soup
It's 100% plant-based and gluten-free pumpkin soup.Seasoning is only Shio Koji.
Ingredients
- Net500 g Butternut squash （skinand seeds removed)
- 400 ml Coconut milk
- 300 ml Water
- 2 tbsp Olive oil
- 1 tbsp Shio Koji
- 1~2 tbsp Amazake（if you have） if you have
Instructions
- Wash the butternut squash, pat dry, and cut it in half.
- Cut it in half vertically and remove the seeds. The pulp around the seeds is sweet and delicious, so try to leave it asmuch as possible.
- Cut the pumpkin into 1 cm width.
- Cut the pumpkin in half to a thickness of 5mm. Cutto a size of about 3 cm.
- Put olive oil and pumpkin in a pan and stir with aspatula.
- Cover and light the fire. The heat is 80% high.
- Cook until just before browning, open the lid, stir with a spatula, andcover again. Repeat this process about 6 times. This is called [steam-stir-fry].
- It will be easy to burn from the middle of the cooking, so please reducethe heat to about 30%.
- Be sure toreturn the water droplets on the back of the lid to the pot.
- When the chopsticks pass smoothly, add water andsimmer over high heat.
- When about half of the water you put in hasevaporated, add coconut milk.
- Add Shio Koji.
- If you have Amazake on hand, add it to make it tastier and have gentle sweetness.
- It's done.
- If you want a creamy soup, smooth it with ablender.
- Finished. Add coconut milk if you like.