Pumpkin with cream

I think Japanese pumpkin is one of the most tasteful vegetable and high in nutritions.   It becomes sweeter in summer because it's their season.

I found the most simple and delicious way of recipe.  First to steam pumpkins or cook in microwave until they become slightly soft.  Dice them in cubes.  On the other hand, in a small milk pot, boil half cream and half milk with small amount of chicken stock, salt, pepper julienne of ham.

The amount of liquid is depends on the amount of pumpkin.  Once the creme mixture is boiled for about a minuets, pour over the milk over pumpkin cubes and mix them well together.

「カボチャのクリーム和え」これは簡単でカボチャの美味しさが際立つ料理。まず、カボチャを柔らかく蒸す。レンジで加熱してもよい。蒸し上がったら、食べやすい大きさに切る。一方で、牛乳と生クリームを半分の量、少量のチキンストック、塩こしょう、ハムの千切りをミルク鍋で沸騰させる。１分程煮て、火を止め、クリームをかぼちゃにかけて全体を和える。かぼちゃはクリームで煮るより、この方がきれいに仕上がる。