Butternut Pumpkin Soup (sweet Version)

Name: Butternut Pumpkin Soup (sweet Version)
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g pumpkin; 50g Light cream; 300-500g pure water; 20g White sugar; 10g butter

by Defense chef

4.7 (1)

Favorite

1

Difficulty

Easy

Time

10m

Serving

2

Introduce a delicious creamy pumpkin soup that is suitable for this season, which can be used as a dessert or as a sweet soup with meals. Pumpkin is rich in protein, carotene, vitamin B, C, calcium and phosphorus. Pumpkin is warm in nature, sweet and non-toxic. It enters the spleen and stomach, nourishes the lungs and replenishes qi, relieves phlegm, relieves cough, relieves asthma, and treats lung carbuncle and constipation. The ingenious combination of pumpkin and whipped cream is far more sweet and buttery pumpkin soup accepted by people who do not like pumpkins in the city than steaming and frying-simple, healthy and delicious. "

Ingredients

500g Pumpkin
50g Light Cream
300-500g Pure Water
20g White Sugar

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10g Butter

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Butternut Pumpkin Soup (sweet Version)

1. Wash the pumpkin, remove the seeds and set aside.

2. Cut into large pieces and steamed over high heat.

3. Remove the skin after steaming.

4. Add pure water (basically the same amount of water and pumpkin meat) to the pumpkin meat and beat it into a paste.

5. Pour the whipped pumpkin paste into the pot, add butter, and bring to a boil on low heat. Turn off the heat, add white sugar and light cream before serving.

6. * If you like thick, add less water, on the contrary, add a little more water. *If you don't like too greasy, you can leave the butter, and the amount of light cream can be appropriately reduced. *The amount of white sugar can also be increased or decreased according to personal taste.