Milky pumpkin soup
By VicentaLakin
Last week was the end of the summer, with a maximum temperature of 20 degrees for a few consecutive days, and it looked into the weather forecasts and found that the British summer was really gone. But I'd be glad to have a bowl of warm soup in this cold weather, compared to the high temperature of roasted eggs in the country. There are no big pumpkins here (only during Halloween), usually the little ButternutSquash, which is one of the pumpkins. Pear shapes, yellow ones are cute. Too big for me too. I used to like to drink soup in domestic restaurants. It's quite simple to make soup at home. It's a low cost. Ten bucks makes a big pot. I thought I'd put it directly in the pumpkin, and I looked a little thin in the middle of the bottom, and I didn't dare. It's a lovely weekend to watch the show with this bowl of soup. This week's bread is full of wheat seed, and it's very good to eat with soup. Pumpkin's efficacy and effects prevent cancer, protect gastric mucous membranes, blood sugar, blood pressure and prostate prevention。
Recipe Recommendations
- pumpkin a
- broth 400ML
- onion half an
- light cream 50ML
- whole-wheat toast 1 tablet
- olive oil appropriate amount
- salt appropriate amount
- black pepper appropriate amount
- milk fragrance
- cook
- half an hour
- simple
Steps for Milky pumpkin soup
1
Preparation material。
2
Pumpkin cut open and the melon parts in the middle are dug out。
3
Onion cut Tin。
4
The boiler evaporates for about 10 minutes, so that some of the meat becomes soft and the spoon can be dug out。
5
Dig out the pumpkin meat。
6
The rest of the pumpkins are dug out, cut。
7
Under the hot pot, under the onions。
8
Join the pumpkins and fire them。
9
add 400 ml of soup and burn it and then move it to the deep pot。
10
A little salty。
11
Spray a proper amount of pepper。
12
Pour in the cream。
13
It's a mixer。
14
Reburn it in the pot, with salt based on salt。