Roast pumpkin soup(kao nan gua nong tang )

Roast pumpkin soup

Introduction:

Production steps:

Step 1: wash half of the pumpkin and remove the flesh;

Step 2: don't remove the pumpkin skin and cut it into large pieces; remove the onion skin and cut it into large pieces; lay tin foil on the baking pan and put the cut pumpkin and onion on it;

Step 3: brush a little oil on the surface of pumpkin and onion;

Step 4: Sprinkle with salt and black pepper;

Step 5: preheat the oven for 200 degrees and bake in the oven for 35-40 minutes;

Step 6: baked pumpkin and onion;

Step 7: you can eat it directly. If it has been flavored, dig a piece with a spoon. It tastes very soft and waxy;

Step 8: dig out the slightly cold pumpkin meat with a spoon and put it into the cooking machine with the onion;

Step 9: pour in the right amount of milk, beat into a fine paste;

Step 10: pour into a bowl and drink directly;

Materials required:

Old pumpkin: half

Onion: one

Milk: moderate

Olive oil: right amount

Black pepper: moderate

Salt: right amount

Note: the moisture of roasted pumpkin has evaporated. The paste has no feeling of water. The onion is very sweet after baking. The paste tastes very sweet and can't taste onion. It's really a good way for those who don't like onion. The consistency of the paste can be adjusted by milk. You can also boil it on the fire after making the paste meeting. I saw this recipe on the Internet. The original recipe was mixed with chicken soup. I changed it to milk. I made it several times and felt very good.

Production difficulty: simple

Process: others

Production time: one hour

Taste: light

Chinese PinYin : Kao Nan Gua Nong Tang