南瓜栗子濃湯 PUMPKIN CHESTNUT SOUP丨Prime-Living生活館 x Saladmaster（2022) [ENG SUB]

南瓜栗子濃湯 PUMPKIN CHESTNUT SOUP

材料 Ingredients
小南瓜 半個 / half baby pumpkin
栗子 250克 / 250g chestnuts
洋蔥 半個 / half onion
清湯 750毫升 / 750ml chicken broth
無糖豆漿 150毫升 / 150ml sugar-free soy milk
鹽 少許 / salt, to taste
黑胡椒 少許 / black pepper, to taste
月桂葉 2片 / 2 bay leaves
忌廉 少許（可不加）/ whipping cream, to taste (optional)

做法 Method
1.栗子煮約20分鐘，去皮切碎。
Cook the chestnuts about 20 minutes. Peel and finely chop the chestnuts.

1.南瓜去皮切細件，蒸約20分鐘至熟，粗略剁碎；洋葱切碎。
Peel and cut the pumpkin into small pieces. Steam them about 20 minutes until done, chop roughly. Finely chop the onion.

2. 加油落鍋，開中火燒熱，爆香洋葱，加入栗子和南瓜碎略炒。
Add oil to the pot and heat it over medium heat. Sauté the onion. Add the chopped chestnuts and pumpkin, slightly stir-fry.

3. 加入清湯和月桂葉，用中大火煲至氣閥門跳動，轉至細火，共煲約20分鐘，煲時保持氣閥門跳動。
Add the broth and the bay leaves. Cook over medium-high heat until the Vapo-valve starts to click. Then turn to low heat. Cook for about 20 minutes. Keep the valve clicking while cooking.

4. 夾起月桂葉丟掉，將湯用攪拌器攪成濃湯。
Pick the bay leaves and throw away. Use a blender to blend the soup until smooth and thick.

5. 加入豆漿，細火加熱至再次煮滾，用黑椒和鹽調味。
Add the soy milk, cook over low heat and bring to a boil again. Season with black pepper and salt.

6. 享用前可隨意加入少許忌廉，趁熱享用！
Optional to add a little whipping cream before serving. Enjoy!

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Prime-Living生活館 x Saladmaster沙朗大師

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