Pumpkin cream soup
The rich aroma of milk and pumpkin, coupled with the delicate and smooth soup and smooth throat, how delicious it is!
Recipe Recommendations
- milk fragrance
- cook
- an hour
- ordinary
Steps for Pumpkin cream soup
1
Wash the celery, peel the carrots and onions, and dice them separately.
2
Peel the skin, remove the flesh of the golden melon, and cut it into small pieces.
3
Put a little olive oil on the heat and heat it, stir-fry the garlic cloves, onions, and carrots until fragrant.
4
Pour in the stock and bring to a boil over high heat.
5
Transfer the soup to a saucepan, add the pumpkin and diced celery, and cook over medium to medium heat.
6
Cook until the pumpkin is crisp, about 20 minutes.
7
Remove the vegetables, cool slightly, and beat them into mud with a cooking machine.
8
Return the puree to the pan, stir well, and cook for 5 minutes on low heat.
9
Add salt and freshly ground black pepper to enhance the flavor.
10
Stir in 3 tablespoons of light cream and mix well.
11
Pour the thick soup into a soup cup and squeeze a few rounds of light cream on the top.
12
Use a toothpick to pick out the pattern.Pumpkin cream soup Make Tips
1. The amount of ingredients can be adjusted according to your taste, and the consistency and sweetness can be made according to your preferences. 2. If you like it, you can use unsalted butter instead of olive oil to make the taste more plump.