Pumpkin Cream Soup

Name: Pumpkin Cream Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g pumpkin; 200g Pure milk; 60g Light cream

by Azalea Gourmet

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I am a super foodie born in 1985 and a girl who loves beauty very much. I like food and food photography. Thank you for your attention. I will share with you my beautiful secrets of thinning while eating! I love to eat, I only keep my weight between 80-90 kg, and I was 160 and I was once a 120 kg fat girl! So as long as you eat the right way and the right time, you will enjoy the food while losing weight!
Pumpkin cream soup in western restaurants is a sweet soup that many people love very much. It has a thick pumpkin fragrance, a lightly sweet entrance and a light creamy taste. A bite of buttery pumpkin soup, like the taste of first love, without a gorgeous feeling, light, faint, and refreshing like a spring breeze.
This sweet soup is not high in calories and contains very little cream. Girls who lose weight can eat it with confidence! Because very little cream is added and no sugar is added, the calories are not high!
The preparation of this sweet soup is very simple, and the ingredients are not difficult to buy. It is available at Nestlé whipped cream in large supermarkets, or on Taobao. For your own cream, I suggest you buy 250g of Nestlé whipped cream in a small package, which is very convenient. You can also make other desserts if you can't finish it all at once. After the cream is opened, it can only be kept in the refrigerator for at most 3-5 days, and it will spoil after a long time, so I suggest you buy Nestlé whipped cream. But if you want to decorate birthday cakes, I suggest you buy other brands of whipped cream. Nestle whipped cream is not suitable for decorating. In fact, I have never sent Nestlé whipped cream. Only used for mousse cakes or egg tarts. "

Ingredients

500g Pumpkin
200g Pure Milk
60g Light Cream

Pumpkin Cream Soup

1. 500g pumpkin after peeled and stuffed

2. Steam the pumpkin on the pot for 15-20 minutes.

3. Add the steamed pumpkin to the milk and puree it in a food processor.

4. Then put the pumpkin puree in the pot, add 60 grams of whipped cream and stir evenly, then heat it up, and just heat it slightly, without boiling until it boils.

5. It is actually very simple to teach you how to make a cream garland. Dip some cream with a straw to make a few points on the soup.

6. Then use a pointed chopstick to light the cream, and then pull it toward the center of the flower. We have all done manicures, it's the same way that a manicure girl draws flowers on your nails.

7. If you like a thicker taste, add 150 grams of cow milk. If you like a thinner one, add 250 grams of milk. It is recommended that you use plain milk instead of fruity milk. Fruity milk will destroy the fragrance of pumpkin. In this sweet soup, I only added 200 grams of pure milk!