French Pumpkin and Apple Chowder
by Small plan
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Make Maggi Cream Soup first: Pour the soup into cold water and stir well.
2. Bring to a boil over low heat while stirring.
3. Add Evaporated Milk before serving (Nestle evaporated milk can be added if you have Nestlé).
4. Pumpkin, green apple, milk, evaporated milk, olive oil, pepper, mushroom extract, salt.
5. Peel the pumpkin, peel the green apple and remove the core, and cut them into small pieces for later use.
6. Add olive oil to the pan.
7. Add the pumpkin and green apple and stir fry.
8. Then pour in water and simmer for 8 minutes, turn off the heat and let cool.
9. Pour the ripe pumpkin and apples into a blender and puree them.
10. Continue to pour the pumpkin puree into the pan.
11. Add milk and stir well.
12. Add half of the cream soup and stir well.
13. Add pepper.
14. Add salt and mushroom essence.
15. Turn off the heat after boiling.
Tips:This thick soup is suitable for custard vegetarians, and is best served with bread. I added Maggi Creamy Soup to it, omitting time and process in the production process, and at the same time it has a richer taste. Also choose green apples to give this soup a bit of sourness.
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