1. Wash the pumpkin, peel and dice, wash and cut the mushrooms, wash and chop the coriander, and set aside.
2. The pumpkin is steamed in a steamer.
3. Use a spoon to mash it into puree.
4. Add water and salt to a boil, put the mushrooms in the mouth and blanch them out.
5. Pour oil in a hot pan, add garlic granules and mushrooms and stir-fry.
6. Add broth and pumpkin puree, mix well and cook for 2 minutes.
7. When the soup is boiling, add chicken essence and salt to taste, and continue to cook until the soup is delicious.
8. After turning off the heat, bring out the cooked soup, put it in a bowl, and sprinkle with coriander.
Tips:The coriander should be sprinkled in the soup while it is hot, so that the aroma can be released more easily.
