Creamy Pumpkin Soup

Name: Creamy Pumpkin Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Normalized milk; 133g pumpkin; 16g crystal sugar; 5g lily; 380g Shimizu

by Snow season (from Tencent...)

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Children like to drink drinks, and the drinks they buy have a lot of ingredients. I really don’t want to see children drink these things. So I thought about how great it would be if I could make drinks that are both delicious and nutritious. By chance, there was pumpkin leftover from cooking at home, so I used pumpkin to make a thick soup, but the taste was surprisingly good. This time I used milk to make pumpkin soup. The taste is also great. I added another raw material to the raw materials. It can calm the mind, replenish the spleen and stomach, nourish yin and moisturize dryness. Let's do it with me below.

Ingredients

Creamy Pumpkin Soup

1. Ingredients: pure milk, pumpkin, rock sugar and lily

2. Peel the pumpkin and cut into small pieces, soak the lily in water for 30 minutes, soak it until soft

3. Pour the pumpkin into the wall breaker

4. Join Lily

5. Add milk and rock sugar

6. Add water, close the lid, select the thick soup function, the wall breaker will start heating, and then enter the whipping program

7. After 15 minutes of waiting, when I opened the top cover of the wall breaker, a fragrant smell made me eager to taste the taste of pumpkin soup.

8. Quickly pour it into a bowl, let it dry, and drink it. The milk and pumpkin flavors are perfectly blended together. The slightly sweetness is just right.

9. Normalize organic pure milk, help improve immunity

Tips:
The thick soup function of the wall breaker has a heating function, so there is no need for additional heating. Pumpkins are long squash with a better taste, and the lily can be soaked in advance or not soaked. Guiyi organic pure milk has a rich milk fragrance, good taste and taste.