Pumpkin Cream Soup

by Yuer Kitchen

4.9 (1)

Favorite

5

Difficulty

Normal

Time

30m

Serving

3

In the cold winter, I just want to stay at home and don't want to go anywhere. Because of the cold! Make a high-energy, cold-resistant and nutritious buttery pumpkin soup for yourself and your family, and then start a day of work and study!

Ingredients

Pumpkin Cream Soup

1. Prepare the main ingredients.

2. Peel the pumpkin and cut into thin slices, and finely dice the onion.

3. Cover the pumpkin and put it in a microwave oven on high heat to cook, or put it in a steamer to cook.

4. Heat the pan and put the butter to melt.

5. Add diced onion and sauté until fragrant.

6. Put in the steamed pumpkin slices and use a shovel to press them into a puree while frying.

7. Add whipped cream and milk.

8. Add salt and black pepper, bring to a boil for 2-3 minutes.

9. Pour into the food processor.

10. Stir at high speed until fine and without particles, and serve immediately after serving.

Tips:
1. If there is no whipped cream, you can substitute the same amount of milk.
2. When cooking the pumpkin paste, be sure to have a low heat throughout the process, and keep stirring to prevent it from sticking to the pot.

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