Pumpkin tomato soup
By KylerBatz
The climate is dry in autumn. Increasing consumption of foods rich in vitamin A and vitamin E can enhance the body's immunity and be of great benefit to improving the symptoms of autumn dryness (autumn dryness-mainly manifested as thirst and dry throat, hoarse dry cough, dry skin, etc.). Pumpkin is still a wonderful product for replenishing blood. Eating pumpkin often can make the stool smooth and the skin plump, especially for women, it has a cosmetic effect. Japanese pumpkin has a small fruit type, high flour quality and good quality, and is very popular among consumers. The nutritional value of tomatoes is well known and has antioxidant and cancer prevention effects. Therefore,"Pumpkin and Tomato Soup" is a must-have soup dish on the autumn table.
Recipe Recommendations
- Japanese pumpkin 200g
- tomato one
- green onion appropriate amount
- chicken powder appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
- sour and salty
- cook
- ten minutes
- simple
Steps for Pumpkin tomato soup
1
Ingredients required: Here are selected green onions as the seasoning when serving the pot
2
Peel and slice the pumpkin, blanch the tomatoes with boiling water, peel and cut into slices, and chop the green onions.
3
Heat the oil in a hot pan, add the tomatoes, cover with low heat and cover until soft and discolored.
4
Add the pumpkin slices and stir fry until each slice is stained with oil. Add appropriate amount of cold water, bring to a boil over high heat, and turn to low heat and cook slowly until the pumpkin is soft and thoroughly.
5
Add appropriate amount of salt, chicken powder, sesame oil, and chopped green onion, remove from the pot and serve.Pumpkin tomato soup Make Tips
When choosing "coriander" to make the pot, the seasonings are also very good.