1. Wash the pumpkin and put it in the steamer for 30 minutes.
2. Finely chop garlic and onion.
3. Cut off the lid of the steamed pumpkin, scoop out the pumpkin meat with a spoon and set aside. Because pumpkin naan is also used as a container, be careful not to dig through the pumpkin skin when digging. Preheat the oven to 180°C.
4. Melt the butter in a saucepan over medium heat, add the chopped onion and minced garlic and stir fry until the color turns yellow, add low-gluten flour and stir fry for color, and finally add pumpkin and stir fry.
5. Add water and light cream and cook until bubbling, then turn off the heat.
6. Add salt and black pepper to taste.
7. Pour into a blender or use a food conditioning stick to beat the boiled soup until there are no obvious particles. (I forgot the juice machine in the office, so I had to use an electric whisk as much as possible, but the effect was very poor).
8. The pumpkin naan is wrapped in tin foil to avoid waiting for the baking to finish and the color will not look good. Sift the soup, pour it into the pumpkin naan, and heat it in the oven for 5 minutes. (I baked the bread slices together)
9. Take out the pumpkin soup, decorate with light cream, and finish.
Tips:If you don’t use pumpkin naan as a container, you can cut the pumpkin so that it only needs to be steamed for 15 minutes before removing the pumpkin meat.
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