南瓜湯
材料
當造蔬菜，如：南瓜、蕃薯等(切粒備用) 1.5千克
橄欖油 4湯匙
什菜高湯 1000毫升...
麵包球 4個
乳酪 適量
南瓜子 適量
百里香葉 數片 Serves 4
1.5kg of mixed autumn vegetables, like pumpkin, butternut squash and sweet potato, cut into chunks
4 tbsp olive oil
1000ml vegetable stock
4 pumpkin bloomers
Natural yoghurt, to serve
Pumpkin seeds, to serve
Thyme, to serve 步驟 :
1. 先將焗爐預熱至200°C 。
2. 把所有蔬菜放入烤盤中，加入橄欖油及調味料並混合。
3. 放入焗爐內焗30分鐘，或直至蔬菜呈現輕微焦糖化並變軟，便可從焗爐內取出。
4. 在平底鍋中加入什菜高湯，用小火煮熱，再加入烤蔬菜一同煮滾。
5. 使用手動攪拌器一直攪拌高，直到湯變得順滑。
6. 取出麵包球，切掉頂部，挖出裡面的麵包，製成一個碗狀。
7. 將湯倒入麵包球中，加上一圈乳酪、南瓜子和幾片百里香葉作點綴。 Methods
Preheat the oven to 200°C/180°C fan/gas mark 6.
1. Add all the vegetables to a large roasting tin. Pour over the olive oil, season and then add the Cook with M&S honey and pumpkin spice glaze. Mix until all the vegetables are coated.
2. Place in the oven and cook for around 30 minutes or until all vegetables are lightly caramelised and have softened. Remove from the oven.
3. Heat the vegetable stock in a saucepan and simmer. Next add the roasted vegetables and bring to the boil.
4. Using a hand blender, blend until the soup is lovely and smooth. Add more stock if you prefer a lighter texture.
5. Cut the top off each bloomer and remove some of the bread inside to create a bowl.
6. Pour the soup into bloomer bowls and add a swirl of yoghurt, a scattering of pumpkin seeds and a few thyme leaves. See less 展开
材料
當造蔬菜，如：南瓜、蕃薯等(切粒備用) 1.5千克
橄欖油 4湯匙
什菜高湯 1000毫升...
麵包球 4個
乳酪 適量
南瓜子 適量
百里香葉 數片 Serves 4
1.5kg of mixed autumn vegetables, like pumpkin, butternut squash and sweet potato, cut into chunks
4 tbsp olive oil
1000ml vegetable stock
4 pumpkin bloomers
Natural yoghurt, to serve
Pumpkin seeds, to serve
Thyme, to serve 步驟 :
1. 先將焗爐預熱至200°C 。
2. 把所有蔬菜放入烤盤中，加入橄欖油及調味料並混合。
3. 放入焗爐內焗30分鐘，或直至蔬菜呈現輕微焦糖化並變軟，便可從焗爐內取出。
4. 在平底鍋中加入什菜高湯，用小火煮熱，再加入烤蔬菜一同煮滾。
5. 使用手動攪拌器一直攪拌高，直到湯變得順滑。
6. 取出麵包球，切掉頂部，挖出裡面的麵包，製成一個碗狀。
7. 將湯倒入麵包球中，加上一圈乳酪、南瓜子和幾片百里香葉作點綴。 Methods
Preheat the oven to 200°C/180°C fan/gas mark 6.
1. Add all the vegetables to a large roasting tin. Pour over the olive oil, season and then add the Cook with M&S honey and pumpkin spice glaze. Mix until all the vegetables are coated.
2. Place in the oven and cook for around 30 minutes or until all vegetables are lightly caramelised and have softened. Remove from the oven.
3. Heat the vegetable stock in a saucepan and simmer. Next add the roasted vegetables and bring to the boil.
4. Using a hand blender, blend until the soup is lovely and smooth. Add more stock if you prefer a lighter texture.
5. Cut the top off each bloomer and remove some of the bread inside to create a bowl.
6. Pour the soup into bloomer bowls and add a swirl of yoghurt, a scattering of pumpkin seeds and a few thyme leaves. See less 展开
