Pumpkin Cream Soup (nan gua nai you nong tang )

Pumpkin Cream Soup

Introduction:

"Thick and delicious cream soup is nutritious and delicious. With fresh color, you will feel better."

Production steps:

Step 1: wash celery, carrot and onion and cut into small cubes. Chop garlic, peel pumpkin and cut into small cubes.

Step 2: heat the pan, add olive oil, stir fry garlic, add carrot and onion, stir fry for a while, add 600ml boiled water, cover and boil.

Step 3: bring to a boil, add pumpkin and celery, turn to medium heat and cook for about 20 minutes.

Step 4: when the pumpkin becomes soft and rotten, take out the vegetables and beat them into mud.

Step 5: pour the pumpkin puree back into the pot, stir well, cook over low heat for 5 minutes, add appropriate amount of salt and black pepper, and finally pour in 3-4 teaspoons of cream, stir well.

Step 6: put the thick soup into the container, squeeze the light cream and pick out the pattern with toothpick.

Materials required:

Pumpkin: 400g

Carrot: 30g

Onion: 30g

Celery: 30g

Garlic: 2

Salt: right amount

Black pepper: moderate

Light cream: moderate

Olive oil: right amount

Boiled water: 600ml

Note: there is no blender or cooking machine at home. It's OK to use electric egg beater. There is no special requirement for onion color selection.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Nan Gua Nai You Nong Tang