1. Large collection of materials. Pumpkin slices, easy to cook soft
2. Pumpkin and thyme leaves (if you don’t have it, don’t need it, or use basil leaves instead), use 2 bowls of half-boiled water, and boil the pumpkin until soft
3. After the pumpkin has softened, remove the bay leaves and throw them away. Using a hand blender, grind the pumpkin into pumpkin puree. Or put the pumpkin in a small bowl, crush it with a spoon, and then pour it back into the water for boiling the pumpkin. Let the pumpkin soup cool slightly
4. Two spoons of flour
5. Increase half a bowl of water and adjust
6. Pour flour and water into the slightly cooled pumpkin soup, and stir while pouring. After pouring, turn on a small fire and continue to stir without stopping for one second. Until the soup becomes thick and starts to bubble
7. Add two spoons of whipped cream, mix well, add salt to taste
8. After the pumpkin soup is completely prepared, the state is very smooth, which is the result of the stirring. Put the scallop meat in, turn off the heat, and close the lid tightly for 15 minutes.
9. Add a few drops of cream to the soup as you eat it.
Tips:Scallops and prawns are easy to cook, and they can be fully cooked in 30 seconds in the soup, so it is better to put them in the soup after turning off the heat. It will not be tough and will not grow old when eaten, and it is very tender. The scallops I bought are very large, and they are meant to be eaten raw without any smell, which saves a lot of trouble.
