Chinese Food
Cream of Pumpkin Soup
(100212 views)
This pumpkin soup is one of my favorite western soups. So it's an acquaintance at my table ~ ~ even my husband who doesn't have a cold for Western soup likes it very much. You can make a milk pumpkin soup to reduce some calories. It's good to drink as light as possible. The benefits of pumpkin can be described as countless. Nutritionist also said that it was top melon. Not only the color is bright, the taste is sweet, and the price is approachable, has been loved by everyone. And all kinds of nutrition research also further confirmed the nutritional value of pumpkin. Its anti-oxidation, blood sugar stabilization and cancer prevention functions have increased the number of pumpkin fans. The cuisine made of pumpkin has also attracted the attention of new and healthy people. For fat reduction, it is lower in calories than rice and rich in dietary fiber. It is also classified as a low GI food. It has a strong sense of fullness and promotes digestion. Pumpkin is rich in trace element cobalt, which ranks first in all kinds of vegetables. Cobalt activation
Cooking ingredients
Cooking Steps
Step1:Prepare all the ingredients. Slice the pumpkin, shred or dice the onion, pat the garlic flat.
Step2:Medium hot pot. Pour in butter or olive oil. If you use butter (about 15g), it will smell better. Milk will taste heavier.
Step3:Stir in onion and garli
Step4:When you smell the fragrance, pour in the pumpkin and stir fry it. Add a little cinnamon to increase the fragrance
Step5:Pour in clear water, cover and cook for about 25 minute
Step6:Pour the boiled pumpkin and water into the blender or blender and smooth. Season with salt and pepper
Step7:Return to the pot. Add milk and rehea
Step8:Decorate with a little ground pepper and thyme after servin
Step9:If you like cream, you can pour extra cream to decorate it
Cooking tips:In winter, I drink a bowl of warm food. It's amazing to have some left to dip in bread. I have skills in making delicious dishes.
