Pumpkin Vegetable Soup

Name: Pumpkin Vegetable Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 small pumpkin; 1/2 onion; 1/2 carrot; 1 piece celery; Some Butter or vegetable oil; Some salt; Some pepper; Some Light cream

by Pippi bear

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The neighbors set up a greenhouse on the rooftop and are busy growing a lot of vegetables and fruits. After I finished the first batch of pumpkins, I sent some of them. These are real green and pollution-free vegetables!

Looking at this cute little pumpkin, I really can't bear to eat it. After enjoying it at home for a period of time, I am finally ready to eat it! "

Ingredients

1 Small Pumpkin
1/2 Onion
1/2 Carrot
1 piece Celery
Some Butter Or Vegetable Oil
Some Salt
Some Pepper
Some Light Cream

Pumpkin Vegetable Soup

1. Prepare materials.

2. Cut the pumpkin and scoop out the meat inside with a spoon.

3. Wash all onions, carrots, and celery, and dice.

4. Heat a pot over medium heat and put a small piece of butter in it.

5. After the butter has melted, add the diced onion and sauté until fragrant.

6. Pour in the diced carrots and diced celery and stir-fry for 1-2 minutes.

7. Add appropriate amount of stock (not too much, so as not to cook too thin)

8. Transfer to a small pot, add the excavated pumpkin meat, cover and cook on low heat for about 15-20 minutes until the pumpkin is soft and rotten.

9. Use a blender to make a puree.

10. Cook until thick and add some salt and pepper to taste.

11. After cooking, pour it into the excavated pumpkin shell or bowl, (pour the light cream into the piping bag, cut a small mouth on the front), put 3 circles of light cream on the surface agent, and gently pull out the pattern with a toothpick. more beautiful!

Tips:
When taking the pumpkin meat, be careful not to break the shell.

Pumpkin meat can be made smaller so that it will be easier to cook.

It will be more fragrant when cooked with butter, if not, vegetable oil will be the same.

Season to your liking.