1. Cut the pumpkin into small pieces and boil it in water.
2. Prepare honey and mixed cornstarch for use
3. Because I used organic bei pumpkin, it was cooked very plastic in about 15 minutes.
4. Add honey and cornstarch according to the taste, and keep stirring to prevent sticking to the bottom.
5. Cook the thick pumpkin and use the food processor to stir completely
6. Pumpkin thick paste after all stirring
7. Put in osmanthus and simmer
8. Cook until all the fragrance of osmanthus comes out, turn off the heat when there is less foam.
9. After cooling, add ice cream to taste. After being chilled, it tastes good without adding it~~~~I added raisin rum ice cream~~
Tips:The pumpkin soup after adding cornstarch and honey must be boiled while stirring.
The sweet-scented osmanthus must be put at the end, it won’t taste good after cooking for too long~~
