[milk flavored pumpkin soup](nai xiang nan gua nong tang )

[milk flavored pumpkin soup]

Introduction:

"Last week or the end of summer temperature, this week for several days the highest temperature is only 20 degrees, do not give up to check the weather forecast, found that the British summer is really gone.".. However, compared with the high temperature of baked eggs in China, I should be glad to drink a bowl of warm soup in this cool weather. It's just too comfortable. There is no big pumpkin here (only available during Halloween). Generally, it's a small butternut squash. It's a kind of pumpkin. Check the Chinese, it's also called butternut squash. Grow into pear shape, tender yellow is also very lovely. It's too big for me. I used to like thick soup in domestic restaurants. It's about 20 yuan for a small bowl. In fact, it's easy to make soup at home. The cost is also low, 10 yuan can make a big pot. Originally, I wanted to put it directly in the pumpkin. As a result, the one in the middle at the bottom is a little thin. I didn't dare to put it if I was afraid of leakage. Golden color, mellow taste, holding this bowl of soup nest at the table watching the weekend is really enjoy. The bread I bought this week is whole wheat with seeds. It tastes very good with the soup. The efficacy and function of pumpkin prevent cancer, protect gastric mucosa, lower blood sugar, lower blood pressure, prevent prostate

Production steps:

Step 1: prepare materials.

Step 2: cut the pumpkin and dig out the seeds in the middle.

Step 3: dice the onion.

Step 4: steam for about 10 minutes, so that the flesh becomes soft and can be dug out with a spoon.

Step 5: dig out the pumpkin meat.

Step 6: dig out the remaining half of the pumpkin and cut it into pieces.

Step 7: add oil in a hot pot and stir fry onion until fragrant.

Step 8: add pumpkin and stir fry together.

Step 9: add 400ml of stock, bring to a boil and transfer to a deep pot.

Step 10: season with a little salt.

Step 11: Sprinkle with pepper.

Step 12: pour in the cream.

Step 13: stir in a blender until mushy.

Step 14: bring to a boil again in the pan, season according to the salinity and add salt.

Materials required:

Pumpkin: one

Soup: 400ml

Onion: half a piece

Light cream: 50ml

Whole wheat toast: 1 slice

Olive oil: right amount

Salt: right amount

Black pepper: right amount

Note: after the plate is installed, you can use a small cup with a mouth to carefully drop the cream on the surface of the soup. Of course, a little more complicated, you can also use toothpick to pull a pattern. This is pure pumpkin soup. It can also be used with potatoes and carrots to make thick soup.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Nai Xiang Nan Gua Nong Tang