How to cook pumpkin soup, how to make pumpkin soup delicious

Nowadays, many people don't want to cook white porridge when cooking porridge, and they will put some grains or pairings in the porridge. Pumpkin is a commonly used ingredient for everyone, pumpkin itself has the effect of diuretic dehumidification, and the taste is relatively sweet, so it will be more popular to cook porridge and drink it with white rice. If it's a bit monotonous to add pumpkin alone, you can also pair it with yams, mung beans, barley, etc.

1. Yam pumpkin soup.

Ingredients: fresh yam, pumpkin, red dates, brown sugar.

Method:1Wear gloves and peel the yam, soak it in clean water, wash it, and cut it into pieces; Peel and cut the pumpkin into cubes; It is also possible to pit or pinch the skin of jujubes.

2.Put the above ingredients in a pot, add enough cold water at a time, and cook. Add brown sugar and bring to a boil again.

2. Mung bean barley and pumpkin soup.

Ingredients: 100 grams of mung beans, 30 grams of barley, 100 grams of South Ingredients, 5 pieces of rock sugar, 5 bowls of water.

1.Wash the barley and soak it for 1-2 hours in advance;

2.Wash the mung beans, wash the pumpkin, peel and cut into pieces;

3.Pour water into a casserole and bring to a boil, add mung beans and barley, and simmer for 30 minutes until the mung beans and barley are slightly rotten;

4.Add the pumpkin and rock sugar, cook until the pumpkin is slightly rotten and serve.

3. Milky pumpkin soup.

Ingredients: 300 grams of pumpkin, 300 grams of milk, 30 grams of whipping cream (you can also leave it out, put milk instead), sugar.

Method:1Peel the pumpkin seeds, wash them, cut them into slightly thicker slices, and steam them, or microwave them on high heat for 3 minutes, put the cooked pumpkin slices into a blender, add half of the milk and beat them into a paste (add some milk to beat better).

2.Pour the beaten pumpkin paste into the milk pot, add the remaining milk, heat the whipping cream over medium-low heat, add an appropriate amount of sugar and stir. Because the pumpkin itself is sweet, this soup can also be made without sugar, depending on your taste.

Don't boil it, turn off the heat and put it in a cup and enjoy it, because it's Halloween, and I drew a face similar to a jack-o'-lantern on the soup noodles with whipping cream.

4. Pumpkin soup with rock sugar.

Ingredients: 200 grams of pumpkin, 50 grams of rock sugar.

Method:1Peel and wash the pumpkin and slice it for later use.

2.Put the pumpkin slices in a pot, add rock sugar and bring to a boil with an appropriate amount of water.

3.After the pumpkin boils, turn off the heat 5 minutes after it boils and simmer for one hour.

4.When you want to eat, you can boil it the most.

You can make creamy pumpkin soup, baby pumpkin soup, and red date pumpkin soup. 1. Creamy pumpkin soup: 500 grams of pumpkin, 150 ml of pure milk, 20 grams of whipping cream, and 5 grams of sugar.

Peel the pumpkin and cut into small pieces. Place the pumpkin on a steaming rack and steam over water for 20 minutes. Poke it with chopsticks, bring it out when it is cooked, and let it cool for a while.

Place the steamed pumpkin in a blender and pour in the prepared milk. Pour in the sugar and beat the pumpkin into a pumpkin paste. <

1. Creamy pumpkin soup: 1. 500 grams of pumpkin, 150 ml of pure milk, 20 grams of whipping cream, and 5 grams of sugar.

2. Peel the pumpkin and cut it into small pieces. Place the pumpkin on a steaming rack and steam over water for 20 minutes.

3. Poke it with chopsticks, bring it out when it is cooked, and let it cool for a while.

4. Place the steamed pumpkin in a blender and pour in the prepared milk.

5. Pour in the white sugar and beat the pumpkin into a pumpkin paste.

6. Pour the beaten pumpkin paste into the milk pot, heat over low heat, and pour in the whipping cream when the pumpkin paste is thickened.

7. Stir constantly to prevent the bottom from sticking.

8. When the cream and pumpkin paste are completely combined, turn off the heat and pour the pumpkin soup into the prepared plate, and gently shake the plate twice to make the surface of the pumpkin soup smoother.

9. With a spoon or chopsticks, drop a few drops or a circle of whipping cream on the pumpkin soup, pull it away from the middle of the cream with a toothpick, and simply finish with latte art.

2. Beibei pumpkin soup: 1. Heat a whole Beibei pumpkin in the microwave for about 8 minutes until cooked. It can be divided into multiple stings and changing the position of the pumpkin to make it evenly heated.

2. After taking it out, cut off the top, dig out the pumpkin flesh, and remove the pumpkin seeds.

3. Pour the pumpkin puree into the pan, add the milk, and add the whipping cream.

4. Add water and boil over low heat for 2 minutes, if it is not sweet enough, you can add some sugar.

5. After cooking, pour back into the pumpkin shell, drop a few drops of whipping cream and pull the flowers with a toothpick.

3. Red date pumpkin soup: 1. Peel the pumpkin, remove the pumpkin naan and rinse it. Cut into cubes and set aside.

2. Pour enough drinking water into the soup pot and bring to a boil over high heat.

3. Pour in the pumpkin and add the red dates. Cover the pot and cook on high heat for 5 minutes, turn to medium-low heat and cook for 10 minutes.

As follows:

Ingredients: 1 small pumpkin, oil, salt, green onion, chicken essence to taste.

Method: 1. First wash and cut the green onion for later use, and clean the prepared pumpkin.

2. Peel and slice the prepared pumpkin.

3. Pour oil into a hot pan, pour in pumpkin slices and stir-fry.

4. Then add water to boil.

5. Cover the pot and bring to a boil, add salt and cook until the pumpkin is soft and rotten.

6. Finally, add the chicken essence and chopped green onion and cook for a while.