Pumpkin Cream Soup (nan gua nai you nong tang )

Pumpkin Cream Soup

Introduction:

"Rich milk and pumpkin flavor, with delicate and smooth soup body, silky throat, how delicious it is!"

Production steps:

Step 1: wash celery, peel carrot and onion, and dice them.

Step 2: peel and cut into small pieces.

Step 3: heat the pan with a little olive oil and stir fry garlic, onion and carrot.

Step 4: pour in the soup and bring to a boil.

Step 5: transfer the soup to the saucepan, add pumpkin and diced celery, and cook over low heat.

Step 6: about 20 minutes, cook until pumpkin crispy.

Step 7: take out the vegetables, cool them a little, and mash them with a cooking machine.

Step 8: return the mashed vegetables to the pot, stir well, and simmer over low heat for 5 minutes.

Step 9: add salt and grind black pepper to improve the taste.

Step 10: add 3 tbsp cream and mix well.

Step 11: put the thick soup into the soup cup and squeeze a few circles of light cream on the surface.

Step 12: pick out the pattern with toothpick.

Materials required:

Golden melon: 400g

Soup: 600g

Onion: 30g

Carrot: 30g

Celery: 30g

Garlic: 2

Light cream: 30-40g

Salt: right amount

Black pepper: moderate

Note: 1, the amount of ingredients can be adjusted according to their own taste, consistency, sweetness can be done according to everyone's preferences. 2. If you like, you can use salt free butter instead of olive oil, and the taste will be fatter.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: milk flavor

Chinese PinYin : Nan Gua Nai You Nong Tang