1. Wash the pumpkin, remove the skin and cut the seeds and cut into pieces, dice the onion, slice a mushroom, and diced a mushroom (the sliced mushrooms are used to stir with the vegetables, and the diced mushrooms are added to the thick soup and boiled to increase the layering)
2. Sautéed pumpkin and onion mushrooms with butter first, fry the onions slightly charred
3. Add warm water to half of the ingredients
4. Cover the pot and simmer on low heat for about 3 or 4 minutes
5. Cook until soft and rotten as shown in the picture, prepare all the ingredients in the pot and put them into the blender to stir
6. Stir until there are no particles visually, prepare to return to the pot and simmer
7. To make the pumpkin soup smoother, sift it into the pot
8. Add the diced mushrooms to the pumpkin soup that has been sifted into the pot. Add salt and pepper milk to the pot and boil for 2 minutes. It is important to boil on a low heat, otherwise it will be easy to zoom (you can drink it directly if you like For that kind of pumpkin soup, you can add 100g of milk and 1g of salt here), wait until the pumpkin soup is boiling for a while, then add a spoonful of light cream, stir on low heat until it's mixed, and it’s OK.
Tips:Whipped cream will make the thick soup smoother and milky. If you want to lose weight, you don’t need to add it. The taste is not very bad.
