Pumpkin Cream Soup (nan gua nai you nong tang )

Pumpkin Cream Soup

Introduction:

"It's a good season to eat pumpkin. Pumpkin not only has high edible value, but also plays an important role in food therapy. Pumpkin is a treasure, its nutritional and medicinal value is increasingly recognized by people. Pumpkin is rich in nutrients, especially the content of carotene (vitamin A) is the first in cucurbits. Winter climate is dry, eat rich in vitamin A, vitamin E food, can enhance the body's immunity, to improve the symptoms of autumn dryness. Pumpkin contains sugar, protein, cellulose, vitamin C, vitamin A, vitamin B1, vitamin B2, calcium, potassium, phosphorus and other mineral salts. Pumpkin fruit contains 7 ~ 17% pectin, which has strong adsorption capacity. It can bind and eliminate bacteria and toxic substances in human body, protect gastrointestinal mucosa, and has certain curative effect on peptic ulcer. It can also bind cholesterol and prevent arteriosclerosis. There is a special substance in pumpkin pulp, which can promote the secretion of insulin, reduce the level of blood sugar, and has a special effect on the prevention and treatment of diabetes. The rich vitamin in the fruit can protect the mucous membrane, protect eyesight, prevent eye diseases, beautify and lose weight

Production steps:

Step 1: wash pumpkin, potato and carrot and peel them.

Step 2: dice the pumpkin, carrot and potato.

Step 3: dice onion and chop celery.

Step 4: put butter in the pot.

Step 5: add onion and celery and stir fry until fragrant.

Step 6: add pumpkin, potato and carrot to stir fry.

Step 7: add water to the vegetables, bring to a boil over high heat, turn to low heat and cook for about 20 minutes until the pumpkin, carrot and potato are soft. Leave the heat to cool.

Step 8: pour all the ingredients into the blender and beat them into mud.

Step 9: return to the pot and bring to a boil.

Step 10: add milk and cream and stir well.

Step 11: add black pepper and pizza salt and stir gently.

Step 12: cook with low heat while stirring, and the concentration of the cooked soup can be adjusted according to the degree you like.

Materials required:

Pumpkin: 200g

Onion: 50g

Celery: moderate

Carrot: 50g

Potatoes: moderate

Milk: 100g

Cream: 50g

Salt: 2G

Butter: 10g

Black pepper: moderate

Pizza grass: 2G

Note: Pumpkin should not eat too much at a time, pumpkin contains β - carotene, β - carotene will deposit in the cuticle of the epidermis, so the nose, people, forehead, palm, sole, around the eyes, nails, around the joints, or the most wrinkled parts of the body epidermis, the skin will turn into a lemon yellow color, looks like jaundice, this kind of food is not good The symptom is called carotene xanthosis.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: milk flavor

Chinese PinYin : Nan Gua Nai You Nong Tang