Pumpkin vegetable soup(nan gua shu cai nong tang )

Pumpkin vegetable soup

Introduction:

"The neighbor built a greenhouse on the roof and planted a lot of vegetables and fruits. After the first batch of pumpkins, they sent me some, which are really green and pollution-free vegetables! Looking at this lovely little pumpkin, I really can't bear to eat it. After enjoying it at home for some time, I'm finally ready to eat it! "

Production steps:

Step 1: prepare materials.

Step 2: cut the pumpkin and dig out the meat with a spoon.

Step 3: clean onion, carrot and celery and dice them.

Step 4: heat the pot over high heat and add a small piece of butter.

Step 5: melt the butter and stir fry the diced onion until fragrant.

Step 6: pour in diced carrot and diced celery and stir fry for 1-2 minutes.

Step 7: add a proper amount of stock (not too much to avoid boiling too thin)

Step 8: turn into a small pot, add the pumpkin meat, cover and cook for 15-20 minutes, then the pumpkin will be soft and rotten.

Step 9: mash with a blender.

Step 10: cook until thick, add salt and pepper to taste.

Step 11: after cooking, pour it into the dug pumpkin shell or bowl (pour the cream into the flower mounting bag, cut a small mouth in front), put 3 circles of cream on the surface, and gently pull out the pattern with toothpick, it will be more beautiful!

Materials required:

Pumpkin: one

Onion: half

Carrot: half

Celery: 1

Butter or vegetable oil: moderate

Salt: right amount

Pepper: right amount

Light cream: moderate

Note: when taking pumpkin meat, be careful not to break the shell. Pumpkin meat can be made smaller, which makes it easier to cook. Cooking with butter will be more fragrant. If not, vegetable oil will be the same. Season as you like.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Nan Gua Shu Cai Nong Tang