南瓜湯 Pumpkin Soup

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材料 Ingredients:

80克 (去皮切塊)南瓜 80g Pumpkin, peeled and diced
20克 洋蔥,切碎 20g Onion, chopped
40克 胡蘿蔔,切片 40g Carrot, sliced
5克 蒜,切塊 5g Garlic, diced
50克 紅薯 50g Sweet potato
1/2 湯匙 茴香籽 1/2 tbsp Cumin seed
1/3 湯匙 香菜(芫荽)籽 1/3 tbsp Coriander seed
200毫升素上湯 200ml Vegetable stock
5克 香菜(芫荽)葉 5g Coriander leaves
1 湯匙 橄欖油 1 tbsp Olive oil

做法 Method:

1. 烤箱預熱至180℃。將蔬菜、蒜、茴香籽、芫荽籽和橄欖油放在烤盤上,混合。烘烤40分鐘或直到蔬菜變軟而表面呈金黃色。
Preheat oven to 180oC. Combine vegetables with garlic, cumin seed, coriander seed and olive oil in a large baking dish. Bake for 40 minutes or until vegetables are soft and golden brown.

2. 將烤過的蔬菜和上湯放到攪拌器內攪拌成泥狀,用篩子過濾一次後放入鍋內以慢火煮滾。食用前放上香菜葉即成。
Blend the puree vegetable stock in food processor or blender until smooth. Use a sieve to strain the puree into a large saucepan. Bring to boil over low heat. Serve with coriander leaves.

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