Pumpkin and Chestnut Soup

by w Green water lotus pond y

4.8 (1)
Favorite
15

Difficulty

Easy

Time

10m

Serving

2

Pumpkin is rich in zinc, which participates in the synthesis of nucleic acid and protein in the human body. It is an inherent component of adrenal cortex hormones and an important substance for human growth and development. It is especially suitable as a supplement for children. Chestnuts contain riboflavin. Frequent consumption of chestnuts is beneficial to children’s mouth and tongue sores and adult oral ulcers. It is also a dried fruit variety with higher carbohydrate content, which can supply more heat energy to the human body and help fat metabolism. It has the functions of invigorating qi and strengthening the spleen, thickening the stomach and intestines. The combination of the user and the taste is very fragrant, and there is no sugar at all, which is very delicious.

Ingredients

Pumpkin and Chestnut Soup

1. Ready to cook chestnuts, sliced pumpkins

2. Pour the pumpkin into the pot, add water and cook until soft

3. Chestnut peeled and set aside

4. Add the cooked pumpkin and soup to the cooking machine, then pour the peeled chestnut

5. Turn on the cooking stick to make a paste

6. Pour into a bowl and enjoy

Tips:

The ratio of pumpkin to chestnut can be arbitrary, and the cooked pumpkin is made into a paste with the soup.

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