Kabocha Cream Soup

조리 순서

1. 
   1

   Prepare 2 kg of kabocha pumpkin (2 × 1 kg packs) and 300 g of mashed potatoes (half a pack).

2. 
   2

   Thinly slice 2 onions. Heat olive oil in a pot and sauté the onions until golden brown

3. 
   3

   Add the kabocha pumpkin and mashed potatoes to the sautéed onions and mix well.

4. 
   4

   Pour in 1 carton of soy milk and 1 pack of vegan whipping cream. Simmer over medium-low heat, then season with salt and black pepper.

5. 
   5

   Adjust the amount of soy milk and salt to achieve the desired consistency and flavor.