Butter pumpkin soup

Recipe Recommendations

• Lao Pumpkin one
• Fresh lemon zest appropriate amount
• flour 2 tablespoons
• butter 20 grams
• pure milk 50ML
• vegetable cream 40ml
• white granulated sugar appropriate amount

• sweetening
• cook
• half an hour
• simple

Steps for Butter pumpkin soup

1

First, cut the little pumpkin in half, dig the seeds with a spoon (like a pumpkin seed can stay, dry the fragrance) and put it in a high-pressure pan or evaporate with a tea pan, whatever you want

2

When the pumpkin's cooked, the cooling is out of the pot. If the time is running out, you don't have to wait for it to cool, but you just need a pair of cotton gloves or chopsticks and spoons to extract the pressure from the pumpkin's high-pressure pan, the skin and the melon have been separated from the meat, and if the melon's water is evaporated, it may not have been separated, then you can rip the skin out with your hand or the spoon along the edge of the skin。

3

Now we're going to put butter in some of the pots that make white sauce, and we're going to pour flour, and we're going to mix it evenly

4

Add milk, vegetative cream or animal cream, so that it all boils down into pumpkin meat, so that the cuisine can be smashed into the pot, so that it tastes fine

5

You can put cream, cinnamon powder, lore leaves, dried cheese, etc

6

You see the complexity of the above, you can be so sweet as pumpkin mud + plant/animal cream + white sugar + crumbs = creamed pumpkin soup + plant/animal cream + white sugar + crumbs + fire = creamed pumpkin soup + animal cream + salt + crumb = cream pumpkin soup + animal cream + salt + flaming stick = creamed pumpkin soup

Butter pumpkin soup Make Tips

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