1. The first step is to prepare the materials and draw the dipper according to the gourd
2. Remove the pumpkin seeds, put them in the oven at 200℃ and bake for 30-40 minutes, then peel off the skin and remove the flesh
3.
Peel the potatoes, cut into small pieces, add appropriate amount of water and thick soup to the pot;
Heat to a boil, turn to low heat and cook for 20-25 minutes
4. Pour the pumpkin flesh into the pot, stir it with a blender (I don’t have a blender but I can just use a kitchen utensil to crush it ╥﹏╥...), then add a little salt and black pepper to taste
5. Pour into a bowl, add whipped cream and coriander (according to the amount), and serve
Tips:If the thick soup is too viscous, add an appropriate amount of water, milk or stock.
Pumpkin and ginger will match unexpectedly wonderful taste. If you like the taste of ginger, you can add some grated ginger in moderation.
