milk-flavored pumpkin soup

Choose a big pumpkin. The small golden melons are not as delicious as the big pumpkins. You can use any glutinous rice flour. I use Chengdu Lai Tangyuan glutinous rice flour, which is very easy to use.

Wash the pumpkin, peel and remove the flesh, and cut into slices.

Put it in the microwave and heat it on high for 12 minutes to 15 minutes, depending on the amount of pumpkin. If there is no microwave oven, or if pregnant women are afraid of radiation, they can steam it in the pan.

Take advantage of this process, put the glutinous rice flour into a bowl, add water, and mix into glutinous rice water.

Put the microwaved pumpkin into a casserole, or in other pots. A shallower pan will be more evenly heated. Then use a spoon to grind the pumpkin into a paste.

Add appropriate amount of water (not too much, otherwise it will be very thin) and bring to a boil. Use a spoon to stir constantly to make the pumpkin and water even and prevent it from getting burnt. After the water boils, pour in the glutinous rice water with your left hand and keep stirring with your right hand, slowly and evenly. Then, add a spoonful of white sugar and stir well. (If there are elderly people at home, you can use the original sweetness of pumpkin without sugar.) Finally add milk. (Milk is to increase the aroma of milk, but the soup is more fragrant. The amount of milk depends on your taste.)

Serve it out and start drinking.