Creamy Pumpkin Soup

Name: Creamy Pumpkin Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: A box Normalized milk; 200g pumpkin; 5-10g Sugar; 15g Glutinous rice flour; 3 capsules Wolfberry (decorative)

by Liu Dahua 266

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

This milk-flavored pumpkin soup is a must-order delicacy every time I go to eat Korean cuisine, but every time I only have a small bowl, it is not addictive to drink, so I tried to make it at home, and the result was amazing! At the same time, the pumpkin soup made at home is safer and more hygienic. Pumpkin and milk are very nutritious ingredients, and they are also particularly suitable for autumn tonic. After the finished product is out, I can’t wait to taste it. The milk is rich, sweet and delicious, and I can finally drink it all at once.

Ingredients

Creamy Pumpkin Soup

1. First, the pumpkin is cut into pieces and steamed in a pot.

2. Then only take the pumpkin meat part.

3. Put the pumpkin meat and about 150 ml of milk into a food processor and squeeze it into a pumpkin milk paste.

4. The squeezed milk paste is very fine and particle-free.

5. Then mix the glutinous rice flour and the remaining milk evenly, and stir into the glutinous rice flour milk water without dry powder.

6. Pour the pumpkin milk paste box glutinous rice flour milk water into the milk pot, heat it over a medium-to-low heat, and stir while heating.

7. Pour a spoonful of sugar in the meantime and mix well.

8. Finally, it is boiled into a thicker paste.

9. Serve and decorate with wolfberry. Autumn health, normalize milk, health with you

Tips:
1. The milk must choose high-quality pure milk, so that the pumpkin soup will be delicious.
2. The amount of sugar can be increased or decreased according to the sweetness of the pumpkin and your own preferences.