Pumpkin cream soup
Sky is a good season to eat pumpkin. Pumpkin not only has high edible value, but also has a therapeutic effect that cannot be ignored. Pumpkin is a treasure, and its nutritional and medicinal value are increasingly recognized by people. Pumpkin is rich in nutrients, especially the content of carotene (vitamin A) ranks first among melons. In winter, the climate is dry. Eating more 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. Pumpkin contains a variety of nutrients such as sugar, protein, cellulose, vitamin C, vitamin A, vitamin B1, vitamin B2, and mineral salts such as calcium, potassium, and phosphorus. Pumpkin fruit contains 7 - 17% pectin, which has a strong adsorption force. It can bind and eliminate bacteria and toxic substances in the human body, protect the digestive tract mucosa, have a certain effect on digestive tract ulcers, and can also bind cholesterol. Prevent arteriosclerosis. There is a special substance in pumpkin pulp that can promote insulin secretion, lower blood sugar levels, and has special effects on preventing and treating diabetes. The rich vitamins in the fruit have the effect of protecting mucous membranes and have a certain effect on protecting vision, preventing eye diseases, and beautifying and losing weight.
Recipe Recommendations
- milk fragrance
- cook
- ten minutes
- simple
Steps for Pumpkin cream soup
1
Wash and peel pumpkins, potatoes and carrots.
2
Cut the pumpkin, carrot, and potato into small dices.
3
Dice onions and chop celery.
4
Put butter in the pan.
5
Add onions and chopped celery and saute until fragrant.
6
Then add pumpkin potatoes and diced carrot and stir-fry.
7
Add water to cover the vegetables, bring to a boil over high heat, and turn to low heat and cook for about 20 minutes until the pumpkin, carrots, and potatoes are soft. Remove from the heat and let cool.
8
Pour all into a blender and beat until paste.
9
Return the pan to a boil over low heat.
10
Add milk and light cream and stir well.
11
Add black pepper and pizza grass salt and stir gently.
12
Cook while stirring over low heat. The concentration of the cooked soup can be determined according to your preference.Pumpkin cream soup Make Tips
Pumpkins should not be eaten too much at one time. Pumpkins contain beta-carotene, which will be deposited in the stratum corneum of the epidermis. Therefore, the nose, the center, the forehead, the palms, the soles of the feet, around the eyes, next to the nails, around the joints, or where the epidermis of the body is wrinkled most, the skin will turn into a lemon yellow color, looking like jaundice. This symptom is called carotene yellopathy.