How to make pumpkin bisque? How do you make pumpkin chowder?

Description: A simple, authentic and delicious soup! It can also be used as a soup base for pasta or stewed riceTry it out!

Material. Pumpkin, an apple, an onion, 2 garlic, 3 tablespoons of Yimei ice cream, a pinch of sea salt, a pinch of broth, 600 800cc, a pinch of cream.

The practice <>

STEP11Cut the pumpkin into cubes with a thickness of 1 cm.

step22

Shred the onion. step33

Dice the apples. step44

Finely chop the garlic and set aside.

step55

Heat the pan, melt the cream (olive oil is also acceptable), stir-fry the onion, after the onion is slightly transparent, add the pumpkin pieces to continue stir-frying, and add half of the stock (or water), cover the pot and soften the pumpkin.

step66

After the pumpkin and onion are slightly transparent, add diced apples, minced garlic and remaining stock (add the stock as appropriate, and choose the thickness according to yourself).

step77

Pour all the ingredients into the juicer and make a thick soup!

step88

When you return to the pot, pour in the prepared salt and Yimei ice cream (adjust it according to your preference), and cook it over low heat, and you're done!

Material. 300g pumpkin, small potato, two onions, an appropriate amount of olive oil, 3 4 slices of bay leaf, a small spoon of chicken essence, an appropriate amount of ham, 1 liter of water, an appropriate amount of fresh milk or whipped cream.

The practice <>

Step 11Prepare all the ingredients and cut the onion into shreds, potatoes and pumpkin.

step22

Cut small pieces of potatoes and pumpkin into a soup pot.

step33

Add the shredded onion to a wok and sauté with an appropriate amount of olive oil until fragrant.

step44

Pour the fried onion into the soup pot, add water, bay leaves, chicken essence, cover the pot, bring to a boil over medium-high heat, then turn to low heat and continue to cook for about half an hour, until the vegetables are soft.

step55

Turn off the heat and put the stainless steel cooking stick directly into the puree of the vegetables.

step66

Add the ham and milk and bring to a boil over medium heat.

step77

Easy to finish the potato and pumpkin bisque.

<> "Pumpkin Bisque. Edible amusement materials: 500g pumpkin, 50g glutinous rice, 20g rock sugar, 200 water, 250ml milk.

Production: 1. Peel and cut the pumpkin into pieces + glutinous rice + rock sugar + water + milk, and add it to the soymilk machine.

2. The soup mode is about 35 minutes.

ps: Don't particularly care about the number of grams, it's an approximate, you can widen the mess by feeling, and it doesn't matter if it's a little more or less.

Ingredients: 1 small gourd, 1 potato, 50 grams of mung beans, 150ml of milk, 1 spoon of salt, a small amount of various spices, 1 spoon of black pepper, 30 grams of unsalted butter, a small amount of crushed sausage powder, 1 small box of thick soup.

Process:11.Peel the small gourd and potatoes and boil them in the pot and reserve them, avoid some water as much as possible, and put the juice of the cooked melon into the stirring device and stir it in the broth.

2.Shallots and carrots cut into small cubes, sausages cut into powders.

3.Put unsalted butter in a pot, stir-fry the shallots, add a small amount of salt, and pour into the cooked process 1.

4.Put a small amount of water in the pot, put in the thick soup treasure to boil the broth, put the other seasonings into the blender and stir, and after the soup is ready, put the stirred gourd puree into the broth. Stir while pouring, don't have to stick to the bottom.

Boil for 10 minutes and add spices, black pepper, whipped cream or milk. Boil the ingredients for another five minutes to let the whipped cream fully absorb the flavor, which is already very fragrant at this time. Add the sausage cubes and mung beans and boil for five minutes to get out of the pot.

Pumpkin chowder is made by peeling the pumpkin and cutting it into small plates, cooking it before adding the various toppings you want to add.

If you want the pumpkin soup to be thicker, you can just put less water.

Wash the pumpkin, peel and remove the pulp and cut into small pieces.

2. Put it in a steamer and steam.

3. Place the steamed pumpkin in a food processor.

4. Beat into a delicate pumpkin puree.

5. Pour the pumpkin puree into the pot, turn on medium heat, and add milk little by little until it becomes a thick but not heavy pumpkin soup.

6. Add a pinch of salt and crushed black pepper to taste and remove from the pan.

Mushroom and pumpkin soup is a classic accompaniment to Western soups, but it is suspected to be high in fat, but in fact, pumpkin and mushrooms themselves are very healthy and beneficial ingredients, and they can bring out the good taste by simply cooking. Today's children are basically in the happy nest, and there are not many nutrients lacking, so I changed the recipe to a low-fat version, which is just as delicious and burden-free! Best wishes to the national candidates:

The plenary meeting of the exam, the whole of Meng, the college entrance examination will be won!

by Little Fish's private room.

5 mushrooms.

1 baby pumpkin.

1 slice of toast bread.

Water 1 bowl. Thyme to taste.

Salt to taste. Low-fat milk to taste.

Oil in small amounts.

Pumpkin is a very common ingredient in our lives, pumpkin contains a variety of nutrients and trace elements that our body needs, for healthy people, pumpkin is a very good health care food, pumpkin can also be made into a variety of delicious food, pumpkin soup is also a very common practice, pumpkin soup is not only very simple to make, but also can help regulate the body.

Pumpkin bisque preparation.

Ingredients needed: pumpkin, carrots, onions, celery. You also need some spices: cinnamon, cardamom, black pepper, curry powder (can be left out), salt.

1. First of all, the pumpkin is washed, then cut into pieces, and then put it in the steamer to steam.

2. Cut the steamed pumpkin into small cubes, then cut the washed carrots into slices, cut the onions into slices, wash the celery, cut into thin slices, and set aside.

3. Then put the prepared ingredients into the pot and stir-fry, add the broth, and cook over low heat for about 15 minutes.

4. After cooking, let it cool, pour it into the juicer at this time and puree, then pour the pureed pumpkin soup back into the pot, add seasonings and boil at this time.

The nutritional value of pumpkin bisque.

The main nutritional value of pumpkin soup is reflected in the pumpkin, which is very rich in nutrients, such as amino acids, polysaccharides carotene and a variety of trace elements.

1. Polysaccharides. Polysaccharides can enhance the immune function of our body, can promote the production of factor cells, and can play a good role in the immune system.

2. Carotenoids. Pumpkin is rich in carotenoids, which can be converted into important vitamin A in our body, which is very effective for the growth of our epithelial tissue, as well as maintaining normal vision and promoting bone development.

3. Mineral elements. Pumpkin is a kind of high calcium, high potassium, low sodium food, is very suitable for middle-aged and elderly people and high blood pressure patients, regular consumption of some can be a good prevention of osteoporosis and high blood pressure, and also rich in phosphorus, magnesium, iron, copper, manganese, chromium, boron and other elements.

4. Amino acids and active proteins. Pumpkin contains a variety of amino acids that our body needs, and the ascorbate oxidase contained in pumpkin can well improve immune activity active proteins.

5. Lipids. The lipids contained in pumpkin have a very good ** and preventive effect on urological diseases and prostatic hyperplasia.

Method: Wash the skin of the pumpkin, cut it and remove the seeds. Cut into small pieces (without peeling yet) and put them in the inner pot. Peel the small garlic cloves without crushing them (no too big cloves), and put them in the inner pot. Measure 1 cup of water in a rice cup in an outer pot and steam the pumpkin.

Wait for the pumpkin to steam and dice 1/3 of the onion (don't be too neat, it will be crumbled later).

After the appropriate amount of olive oil is slightly heated, add the diced onion, stir-fry over medium-low heat until the onion is soft, take it out and let it cool for later use.

After the pumpkin is steamed, take it out, let it cool, and peel it without it (it is easier to peel it after steaming).

Place the pumpkin flesh, sautéed onion, and steamed garlic in a mixing container.

Puree the ingredients.

Pour the whipped pumpkin puree into the soup pot, add 500ml of cooking water, 1 piece of washed bay leaf, 120ml of fresh milk, turn on low heat and slowly boil, stirring continuously with a spoon during the time to avoid burning the bottom of the pot. After boiling, add an appropriate amount of salt to taste, simmer for 2-3 minutes on low heat, then turn off the heat and enjoy.

After serving in a bowl, add a little whipped cream and sprinkle with coriander leaves for more deliciousness.

Forget about it, chop the onion, and then fry the pumpkin over a slow fire, and after it is cooked, just put it in the university machine and beat it directly. Then add milk to try it.

Pumpkin bisque made from pumpkin and milk.

You can buy mini pumpkins, cut them into small slices, crush them in a grinder, put them in a steaming bowl, and add a little flour and milk.

Put it in a pot and steam it over high heat for half an hour.

Pumpkin bisque recipe 1First, cut the pumpkin into pieces and cook it with the onion and chicken broth until the pumpkin is soft. Remove the onion and pumpkin cubes. Set aside for later use. 2.Puree the pumpkin cubes, heat the butter and add a small amount of chicken stock to bring to a halt.

The pumpkin is broken and boiled into soup, and the soup is thick and delicious.

Material.

1 pumpkin, 1 slice of salmon, 1 potato, 3 cups of milk, 8 cups of water, a3 tablespoons cream, b2 3 measuring cups of flour, 1 and 1 2 tablespoons of water, c1 tsp salt, 2 tbsp sugar, 1 2 tsp white pepper.

The practice <>

1.Wash the pumpkin, remove the seeds and cut into cubes; Peel the potatoes, wash them and cut them into cubes; Wash the salmon and cut it into cubes for later use.

2.Take a soup pot, boil the water until boiling, then add the potatoes and cook for 10 15 minutes, then add the pumpkin and cook for 6 minutes, then add seasoning C and mix together.

3.Heat the pan, add the cream and cook until melted, then add the flour and stir-fry until even, then add water and stir well.

4.Pour the soup from method 3 into the pot of method 2 and mix well until thick.

Prepare the pumpkin, slice the pumpkin, prepare 1 ham and slice the ham. Prepare a little starch and add water to mix well and set aside. Put water in the pot and bring to a boil, boil the pumpkin until it is half-cooked, continue to cook the ham, then add starch to thicken, and finally add salt to taste out of the pot.

Cut the pumpkin into cubes and cook in a pot.

Pour out the cooked pumpkin and put it in a dish, puree it and add the whipping cream, adding the appropriate amount of water according to the consistency.

Once boiling, add an appropriate amount of salt to taste, and serve, dripping a few drops of whipping cream, and the thick pumpkin soup is complete.

1. Ingredients: 250 grams of old pumpkin, appropriate amount of salt, and a small amount of oil.

2. Peel the old pumpkin, wash it and slice it.

3. Wash the pot and put oil on low heat, pour in the old pumpkin after the oil is slightly hot, turn a few times, add an appropriate amount of salt, fry for about a minute, pour in a small bowl of water (don't pour too much water, the soup will be very light), cover the pot and cook.

4. Cook for about two minutes, turn a few times with a spatula, if the old pumpkin is no longer formed, then it can be out of the pot.

5. Note: Remember not to put too much seasoning in the old pumpkin soup, in fact, just put salt. Because the old pumpkin itself has a sweet taste, too much seasoning will ruin the taste of the old pumpkin.

Material.

300 grams of pumpkin, 50 grams of carrots, 10 grams of celery, 20 grams of onions, 1 tbsp cream, 1 4 tsp chicken broth mix, 500 chicken stock, 50 kg of animal whipped cream

The practice <>

1.Peel and seed the pumpkin and cut into small pieces; Peel the red rotten and cut into small pieces; Remove the coarse fiber from the celery and cut into small pieces; Peel and cut the onion cubes into small pieces and set aside.

2.Heat the pan and add the pumpkin, onion and celery cubes from the melted cream and stir-fry until fragrant.

3.Add the carrot cubes and chicken stock, simmer over low heat for about 20 minutes, and let it cool.

4.Beat the soup of method 3 with a juicer, add chicken powder and animal whipped cream, mix well, eat and reheat.

Ingredients: Pumpkin 260g.

Carrots 100 grams.

Water: Appropriate amount.

Honey 20 grams.

Condensed milk 20 grams.

Whipping cream a teaspoon.

Pumpkin bisque preparation.

Wash the pumpkin and carrots, peel them and cut them into cubes!

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Put it in the soymilk machine, add water, the water is just added to the low water mark, and press the vegetable soup button to start.

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When the soymilk maker is finished, open the lid and add honey and condensed milk, stir well, and pour it into a bowl or cup.

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Fill a crisper bag with a teaspoon of whipping cream.

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When you're done pulling it all, use a toothpick to draw a circle in the middle.

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The beautiful pumpkin soup is done, a bit like drinking coffee, haha!

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Tips: If there are fewer people, you can do it in half, and I made three cups of the amount here.

Honey and condensed milk increase or decrease according to their taste.

——[Pumpkin in Soup]——

Ingredients: 250 grams of pumpkin, 150 grams of milk, 20 grams of rock sugar, 50 grams of soaked millet, 50 grams of glutinous rice flour.

Production methods and steps——

Step 1]: Peel the pumpkin and cut it into slices, don't cut it too thick, generally about 2-3 mm, put it on a plate for later use, so that it can be steamed quickly.

Step 2: Put the sliced pumpkin into the steamer, boil and steam for about 8 minutes to steam the pumpkin.

Step 3: Put the steamed pumpkin into the juicer, put 50 grams of soaked millet, milk and glutinous rice flour at the same time, and then beat it into pumpkin puree.

Step 4]: Pour the beaten pumpkin, milk, and millet puree into the casserole, add 20 grams of rock sugar at the same time, bring to a boil over high heat, turn to low heat and cook for about 3-5 minutes, and boil the pumpkin milk soup thick and cooked. It should be noted here that when boiling, keep stirring with a spoon to prevent the bottom from sticking.

Step 5]: After the pumpkin in the thick soup is boiled, sprinkle with wolfberries and eat!