Simple version - milk flavored pumpkin soup(jian yi ban nai xiang nan gua geng )

Simple version - milk flavored pumpkin soup

Introduction:

"Pumpkin is rich in vitamins, minerals and cellulose. It has the functions of anti-cancer, anti cardiovascular disease and anti-aging.it can also remove dampness and insects, relieve fever and dysentery, replenish qi, moisten the lung and stabilize the fetus. It also has auxiliary effects on diabetes, hypertension, kidney disease, lactation deficiency of puerpera and pertussis of children. I like the sweet and non greasy flavor of pumpkin. It happens that there is the cream left from the last cake in the refrigerator. According to the recipe of gourmet world, I made this milk flavor pumpkin soup. My younger brother's evaluation is that it has milk flavor but is not sweet (I have sugar, of course it is not sweet). Ha ha, I tried it myself, but it is not sweet, but it has milk flavor, and the taste is OK. "

Production steps:

Step 1: wash and peel the pumpkin, cut it into pieces, steam it for about 10-15 minutes

Step 2: put the steamed pumpkin into the blender and stir it into mud (like eating delicate, stirring time can be relatively extended)

Step 3: pour the pumpkin into the pot

Step 4: add milk

Step 5: then add light cream (like to eat sweet, can add the right amount of sugar, I do not like too sweet, so did not add sugar)

Step 6: heat with low heat. In order to avoid sticking to the pot, keep stirring and heat until hot

Materials required:

Pumpkin: 600g

Milk: 280g

Light cream: 20g

Sugar: right amount

Note: 1, if you like to eat more delicate, you can sift the pumpkin soup in the last part. 2, I think the pumpkin soup will be more delicious after refrigerated, parents can try this

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: milk flavor

Chinese PinYin : Jian Yi Ban Nai Xiang Nan Gua Geng