Pumpkin Cream Soup

Name: Pumpkin Cream Soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g pumpkin; 60g Light cream; 1/4 teaspoon salt; 600g water

by Powder gummy candy

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Today, I made a bowl of easy-digestible and nutritious pumpkin cream soup for my father. It has a thick melon and milk fragrance, a silky and delicate sweet taste, and a string of love, just like a father's love for his daughter, delicate and long. Warm colors, exquisite display, warm the stomach, nourish the heart, dad, this is an exclusive love soup made by "little lover" for you.

Ingredients

500g Pumpkin
60g Light Cream
1/4 teaspoon Salt
600g Water

Pumpkin Cream Soup

1. Peel the pumpkin and cut into thick slices

2. Put it in a boiling pot, pour in some water and boil until soft

3. Pour the boiled pumpkin and water into a food processor and make a fine thick paste

4. Pour the beaten pumpkin paste back into the pot

5. Add whipped cream and adjust to a proper consistency. If it is too thick, add a little water and cook for a while

6. After boiling on low heat, add a small amount of salt

7. Cream garland: Use a clean small syringe to add six drops of whipped cream along the pumpkin noodle soup on the side of the plate

8. Using a bamboo stick (toothpick) to draw an arc from the middle of the first drop of whipped cream, six heart-shaped flowers appeared immediately, and the sentiment and grade were instantly reflected (I can’t take a picture of the moment I pull the flower, I can only express it in words, If you don’t understand, you can ask me again)