南瓜奶油浓汤配虾仁
顺滑的南瓜奶油浓汤搭配香酥虾仁，色泽诱人，既可作为晚餐开胃前菜，也可作为温暖的轻食。
- 烹饪时间
- 35 分钟
- 份量
- 494 kcal
- 材料
- ≈ $3.81
- 蛋白质
- 30 g
材料
- 1 Pumpkin包装 1 千克 约等于 $2.80 280 克
- 2 Onions≈ $1.60 每千克 50 克
- 3 Cream 20%包装 500 毫升 约等于 $3.00 60 毫升
- 4 Peeled shrimp包装 400 克 约等于 $8.50 110 克
- 5 Garlic≈ $10.00 每千克 5 克
- 6 Pumpkin seeds包装 150 克 约等于 $3.00 10 克
- 7 Olive oil 12 毫升
- 8 Salt 2 克
- 9 Ground black pepper 1 克
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
去皮切块南瓜，葱切碎。
锅中加入半量油，中火炒葱3分钟至软。
加入南瓜、盐和250毫升水，烧开后小火煮18–20分钟，至南瓜完全软烂。
倒入奶油，用搅拌机打至光滑，再微火加热2分钟（不可沸腾）。
虾仁沥干水分，蒜瓣切碎。
另起锅，加余油，爆香蒜20秒，加入虾仁翻炒2–3分钟至微红。
将汤盛入碗中，虾仁放于汤面，撒上南瓜子和黑胡椒。
小贴士
- 为什么这样做
- Cook the pumpkin for 18–20 minutes over medium heat until completely soft with no fibers left. Check with a fork: it should go in without resistance. Fry the shrimp over high heat for 2–3 minutes, otherwise they turn rubbery and stay underseasoned.
- 可替换食材
- Replace the 20% cream with 60 g of 20% sour cream, and the soup will be thicker but less delicate. Use sunflower oil (12 g) instead of olive oil, but it gives a sharper taste. Sprinkle rusks (10 g) instead of pumpkin seeds.
- 常见错误
- If the soup is still lumpy after blending, you didn't blend it long enough or added the cream too early. Check that the texture is smooth and even, with no visible particles. The shrimp can stay raw if you fry them less than 2 minutes, and they'll stay gray.
- 保存与加热
- Keep in the fridge for 3 days. Reheat over medium heat for 3–4 minutes, stirring constantly so it doesn't burn. Don't store the shrimp, cook them fresh before serving. Don't freeze: the cream will separate.
- 搭配建议
- Serve with rye bread toast dried in the toaster for 2 minutes. Or with a couple of slices of cucumber and vinegar salad to balance the richness.
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