原盅南瓜海鮮濃湯
Pumpkin Seafood Soup

材料：

好素素大紅斑蝦（½切粒，½對切）- 10隻

好素素帶子（½切粒，½橫切）- 8粒

好素素花枝片（切粒）- 4片

南瓜（約600克）- 1個 

 

調味：

一口田天然海鹽 – 2茶匙

黑胡椒碎 – 1茶匙

水 – 600毫升

植物牛油 – 5克

麵粉 – 2湯匙

忌廉 – 200毫升

黑松露醬 – 適量

Ingredients:

Soo Good Vegan Red Spot Prawn (½ diced, ½ sliced in half) – 10 pcs 

Soo Good Vegan Scallop (½ diced, ½ sliced in half) – 8 pcs

Soo Good Vegan Cuttlefish Slices (diced) –4 pcs

Pumpkin – 1 (around 600g)

 

Seasoning:

UO Natural Sea Salt – 2 tsp

Ground black pepper – 1 tsp

Water – 600ml

Margarine – 5g

Flour – 2 Tbsp

Cooking cream – 200ml

Black truffle sauce

做法：

1. 用植物牛油將全部素海鮮炒香。
2. 南瓜整個大火蒸20分鐘至9成熟。切去頂部，做南瓜湯盅之蓋子。
3. 舀出南瓜肉，去瓜籽，壓成蓉。
4. 忌廉加500毫升水，以小火慢煮，直到攪拌均勻。
5. 南瓜蓉加入忌廉中，以小火煮並攪勻。
6. 加入素海鮮粒，中火煮5分鐘，過程中慢慢攪拌。
7. 加入海鹽和黑胡椒碎攪勻，視乎稠度決定是否加入麵粉水。
8. 海鮮湯倒回南瓜中，鋪上素大紅斑蝦片及素帶子片。
9. 上層鋪上少許黑松露醬，蓋回南瓜頂部以作蓋子。完成。

Steps:

1. Add margarine in a pan, sauté all seafood until fragrant.
2. Steam the whole pumpkin on high heat for 20 minutes. Cut the top and scoop out 90% of the pulp. 
3. Remove all seeds and mash the pulp.
4. Pour cooking cream in a pot, add 500ml of water and simmer until the cream and water completely combined.
5. Pour in mashed pumpkin into cream, simmer until all ingredients completely combined.
6. Add seafood in the pot and simmer with medium heat for 5 minutes.
7. Add sea salt and ground black pepper, cook until thickened.
8. Transfer seafood soup to the pumpkin bowl and place sliced prawns and scallops on top.
9. Add black truffle sauce on top and cover the lid. Ready to serve.