Bosch HSLP751UC 取り扱いマニュアル

Starters, Soups and Salads

8

1 lb. pumpkin or butternut squash
½ bunch cilantro, roughly chopped
1 onion
1 garlic clove
1 piece root ginger, ¾ –1”
1 tbsp. olive oil
1 cup strong vegetable broth
1 – 2 tsp. red curry paste
1

2

⁄

3

 cups coconut milk

Salt
3 – 4 stalks of flat-leaf parsley

   

2

2

Quarter the pumpkin. Use a spoon to remove strings and seeds from the 
pumpkin’s inner cavity. Cut the pumpkin into strips then roughly dice it with 
the skin. Wash and dice the cilantro. Place it all in the baking pan and steam as 
indicated.

Peel and dice the onion and garlic. Peel and grate the ginger. Sweat in olive oil 
in a pan then add the broth. Add the red curry paste.

Add the pumpkin mixture to the broth and purée finely. Pour in the coconut 
milk and briefly heat the mixture. Add salt to taste and serve with chopped 
parsley.

The smaller the pumpkin, the sweeter it is.

Serves 4
Per serving approx. 133 kcal, 4 g fat, 18 g carbohydrates, 5 g protein