Pumpkin Cream Soup-rosemary

Name: Pumpkin Cream Soup-rosemary
Total time: 1 h
Yield: 1
Cuisine: Chinese
Ingredients: 300g pumpkin; 60g Light cream; 250g milk

by Rosemary

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

1

Pumpkin cream soup is a popular sweet soup in western food. In terms of face value, most of the soups are crushed. The warmth of orange and the elegant whiteness of cream bring out a simple beauty and freshness; in terms of taste, the strong fragrance of pumpkin is matched with the bursts of creamy fragrance, thick and thick. The soup flows into the mouth, warming the whole body a little bit along the esophagus, and there is a burst of pumpkin fragrance in the mouth after drinking it.

Ingredients

300g Pumpkin
60g Light Cream
250g Milk

Pumpkin Cream Soup-rosemary

1. Pumpkin peeled, fleshed, and diced

2. Steam the pumpkin on high heat for 25 minutes until tender

3. The pumpkin is pureed with a juicer, and then the pumpkin puree is poured into the pot

4. Pour in 60 grams of whipped cream and 250 grams of milk, stir evenly, and heat on low heat

5. Stir constantly during heating, boil until it boils and serve

6. After serving, drip a circle of whipped cream in the pumpkin soup, then use toothpicks or chopsticks to pull the flowers

7. The fragrant and silky creamy pumpkin soup is complete!

Tips:
1. Be sure to heat it on a low heat, otherwise it will easily overflow the pot.
2. When heating, keep stirring to prevent muddy bottom.

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