French pumpkin and apple soup
By MontanaBogan
Ingredients: salt,milk,green apple,pumpkin,pepper,olive oil
Recipe Recommendations
- pumpkin 400G
- green apple of 2
- milk 150G
- olive oil 40G
- pepper 5G
- salt 6G
Steps for French pumpkin and apple soup
1
Make Meiji cream soup first: Pour the soup into cold water and stir well.
2
Bring to a boil on low heat while stirring.
3
Add Iron Tower Light Milk before taking out the pan (Nestle Light Milk can be added to Nestle's).
4
Pumpkin, green apples, milk, iron tower light milk, olive oil, pepper powder, mushroom essence, salt.
5
Peel the pumpkin, peel the green apple and remove the core, and cut them into small pieces for later use.
6
Add olive oil to the pan.
7
Add the pumpkin and green apples and stir fry.
8
Then pour in water and simmer for 8 minutes, turn off the heat and leave to cool.
9
Pour the cooked pumpkin and apple into a blender and beat until puree.
10
Continue to pour the pumpkin puree into the pan.
11
Add milk and stir well.
12
Add half of the cream bisque and stir well.
13
Add pepper.
14
Add salt and mushroom essence.
15
After boiling, turn off the heat.French pumpkin and apple soup Make Tips
This soup is suitable for ovo-lacto vegetarians and is best served with bread. I added Maggi cream soup mix, which saves time and effort in preparation while making the flavor richer. I also chose green apples to add a touch of tartness to the soup.