BLT Miso Soup
Homemade Bacon
Pumpkin and Sweet Potato with Spiced Honey Butter
Cook
30 min
Instructions
Step 1
Peel the sweet potato and slice thinly, reserving a few slices for topping. Thinly slice the onion crosswise.
Step 2
Heat butter in a saucepan and sauté the onion first, then the sweet potato.
Step 3
Add water and the Kayanoya Original Kelp Stock Powder. After boiling for 2–3 minutes, remove the packet. Add milk and simmer for about 10 minutes.
Step 4
Allow it to cool down, then blend until smooth.
Step 5
Return the mixture to the saucepan, stir in heavy cream, and season with salt.
Step 6
Heat vegetable oil in a frying pan and pan-fry the reserved sweet potato slices until crispy.
Step 7
Pour the soup into bowls and garnish with the crispy sweet potato slices and toasted black sesame seeds.
