【original Cup Butternut Pumpkin Soup】--- Delicate Thick Soup, Crispy Dried Fruits

Name: 【original Cup Butternut Pumpkin Soup】--- Delicate Thick Soup, Crispy Dried Fruits
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece small pumpkin; Some onion; Some carrot; Some celery; 2 pieces asparagus; 5 almond; 1 piece walnut; 2 pcs Seedless Black Date; 30g Light cream; 1 small bowl Broth; 1 teaspoon salt; 1/2 teaspoon pepper

by Poetic heart

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Creamy soup, whether it's pumpkin, potato, corn, mushroom..., I like each one so much. The smooth texture is unforgettable.

The delicate pumpkin soup, paired with dried almonds, walnuts, and soft waxy black dates, has a variety of tastes intertwined, not only the taste is richer, but also the nutrition is more comprehensive.

The pumpkin shell from which the pumpkin flesh has been removed is used as a container, which is very small and charming, not only does not waste, but also brings a unique appearance to the dishes, which makes people more appetizing. "

【original Cup Butternut Pumpkin Soup】--- Delicate Thick Soup, Crispy Dried Fruits

1. Thick soup raw materials: small pumpkin, onion, carrot, celery. (Cut onion, celery, and carrots separately)

【original Cup Butternut Pumpkin Soup】--- Delicate Thick Soup, Crispy Dried Fruits recipe

2. Ingredients: asparagus, almonds, walnuts, black dates.

3. Seasoning diagram: whipped cream, salt, pepper.

4. After washing the squash shell, cut a small piece on the top (for the lid later), and then hollow out the pumpkin seeds in the middle.

5. Use a spoon handle to rotate the pumpkin in a circle and remove the pumpkin flesh.

6. Put the pumpkin shell on the pot and steam it for later use.

7. Put the butter in the pan to melt.

8. Add onion grinder, chopped carrots, and chopped celery, stir fry until the vegetables become soft.

9. Pour the broth, add the pumpkin meat, cover the lid, bring to a boil, turn to medium heat and cook until the pumpkin is soft and rotten.

10. When cooking the pumpkin, peel the walnuts and roast them in the oven until fragrant. Cut the black dates into small pieces and prepare the almonds.

11. The ingredients cooked in the pot are cooled slightly, then pour them into the food processor and stir into a pumpkin paste.

12. Pour it back into the pot, add salt, pepper, and light cream to taste.

13. Stir evenly and bring to a boil on low heat.

14. Put the boiled buttery pumpkin soup in a steamed "pumpkin bowl", blanch the asparagus until broken, and place it on a plate, then serve with various dried fruits.