Pumpkin soup
By VicentaLakin
Recipe Recommendations
- chestnut pumpkin of 1
- onion
- garlic
- water 150 ml
- light cream 15 ml
- low-gluten flour 1 tsp
- butter 5 g
- salt appropriate amount
- black pepper powder appropriate amount
- salty and sweet
- cook
- three-quarters of an hour
- ordinary
Steps for Pumpkin soup
1
Pumpkin looks clean and steamed for 30 minutes。
2
Garlic and onions cut to the end。
3
STEAMED PUMPKINS CUT OFF THEIR CAPS AND CUT OUT THEIR MEAT WITH SPOONS. PUMPKIN IS ALSO USED AS A CONTAINER, SO BE CAREFUL NOT TO DIG THROUGH IT. THE OVEN IS PREHEATED TO 180°C。
4
The fire melts butter in the boiler, the onions and garlic are turned to yellow, the flour is put down and then the pumpkins are put on。
5
It's a good idea to add water and light cream to bubbles and fire。
6
I want salt and black pepper。
7
The pouring of a juice machine or the use of a food bar will beat the boiled soup to no visible particles. (I left the juice machine in the office, so I had to hit it with an electric omelet, but it didn't work.)。
8
Pumpkin wraps it in tin paper so it doesn't look good after cooking. The soup is sifted and poured into the pumpkin cortex and heated in the oven for five minutes. I baked the bread together
9
Pumpkin soup, light cream decoration, finished。Pumpkin soup Make Tips
If Pumpkin is not used as a container, the pumpkin can be cut open so that it will only be evaporated for 15 minutes before the meat is removed。