How to make delicious pumpkin soup, sweet and delicious, the family can t stop eating?

This classic rural pumpkin soup tastes sweet and delicious, the pumpkin slices are not fried when made, and all are boiled with chicken skeleton stock, and the taste is very delicious when adding shallots, and finally there is a juicer to make it fine, and the taste is very tender.

The main ingredients of rural pumpkin soup: 1 pumpkin slice (1000 grams), 3 garlic slices, 1 onion shredded, 20 grams of unsalted fresh cream, 2 bay leaves, 500cc of chicken stock, 300cc of milk, 30 grams of light cream, appropriate amount of salt, appropriate seasoning of black pepper: 3kg of chicken skeleton, 6 liters of water, 150 grams of sliced shallots, 150 grams of celery hob pieces, 250 grams of carrot slices, 1 leek moss, 20 grams of mushrooms, 6 slices of bay leaves

Prepare a pumpkin cut in half, then cut it into pieces and peel it, after removing the seeds, after peeling the pumpkin cut into thin slices, shred the onion, slice the garlic and reserve it in a cold pan and put it in the fresh cream over low heat (do not coke the factory, turn it over fire anytime and anywhere, and dissolve it with the residual heat of the pot), shallots, garlic, and fry over low heat until the shallots become fully transparent (do not stir-fry them).

Add pumpkin and stir-fry until the fragrance goes out (not fried soft), then pour in chicken stock and bay leaves and boil, cover the pot and simmer over low heat for 15-20min until the pumpkin is crispy. Remove the heat, remove the bay leaves and let them cool slightly. Puree the pumpkin with a juicer or conditioner.

Bring the pumpkin puree, add milk to a boil over medium-low heat, add whipping cream, salt, and black pepper seasoning before cooking, and this delicious rural pumpkin soup is ready.

Tip: After the chicken skeleton is blanched, wash it with cold water and place it in a separate soup bucket. Then bring all the food and water into the soup bucket, first boil until boiling, then turn to low heat and simmer. Chicken stock takes about 2 hours to slow cook.

After the fire is stopped, use a triangular strainer to strain out the broth with a sand cloth. The above is the processing technology of rural pumpkin soup, warmly welcome to fill, if you like you, you will understand and leave comments, your attention and evaluation is the driving force.

First of all, we boil the oil, put in the chopped green onion, and then put the pumpkin in it, add an appropriate amount of salt, thirteen spices and water, and simmer for about 20 minutes, which is super delicious.

Peel and wash the pumpkin and cut into pieces, put a little oil in the pan, add the pumpkin and salt and stir-fry until slightly soft. Add water and cook for 5 or 6 minutes, until the pumpkin is soft and thick. To make the pumpkin sweet, put salt in the pan.

The pumpkin slices are not fried, they are all cooked in chicken broth, and the shallot is very delicious and the taste is very tender.

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.

Pumpkin soup is so delicious and simple:Ingredients: 150 grams of pumpkin, 1 4 onions, 70 grams of whipping cream, 15 grams of butter, appropriate amount of black pepper, appropriate amount of salt, about 100 + 200 grams of water.

Steps: 1. Wash and peel the pumpkin and cut it into thin slices.

2. Shred the onion.

3. Turn on medium heat, put 15 grams of butter in the pan, melt the butter and add the onion and fry until transparent.

4. Add pumpkin slices and continue to stir-fry until fragrant.

5. Add 200ml of water and bring to a boil.

6. Cook until the pumpkin is soft and rotten, and turn off the heat.

7. Pour 70ml of Anchor whipping cream into the blender, then pour the boiled pumpkin into the blender along with the soup, and then add about 100ml of water.

8. Make it into a very delicate state.

9. Pour into a pot, bring to a boil over low heat, and add an appropriate amount of salt.

10. Put in a bowl and sprinkle with black pepper to taste.

11. Put it in your favorite bowl, drop a few drops of cream, use a toothpick to pull out the flower shape, and a bowl of beautiful Western-style creamy pumpkin soup is ready.

The recipe for pumpkin gnocchi soup is as follows:Ingredients: 1 pumpkin, appropriate amount of flour, 1 egg, 2 chives.

Excipients: 2 chives.

1. Cut the beibei pumpkin into small pieces, put it in the steamer and steam it, and insert it with chopsticks without pressure.

2. Then take an appropriate amount of pumpkin to dress up and mix with mud, then pour in an appropriate amount of flour, and pour an appropriate amount of water into a small amount many times.

3. Stir into a very smooth batter without dry powder, which can be left for a while to make it smoother.

4. Pour an appropriate amount of water into the pot, boil over high heat, use a chopstick to dial the batter into the pot along the edge of the bowl, pay attention to moving the place when the batter is below, avoid sticking together, and the speed should be faster, so that the ripening time can be consistent.

5. Continue to boil, wait until the lumps float on the soup noodles, add an appropriate amount of salt, sprinkle with chopped green onions, and stir well.

——[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!

Tips for making it—

This pumpkin soup is ready, it exudes a strong fragrance as soon as it comes out of the pot, and it is even more delicate and smooth when you drink it in your mouth, making people beautiful from the tip of your tongue to the soles of your feet, so you don't hurry up to make it to eat, but you must pay attention to these points when making it.

1) Pumpkin must choose the older pumpkin, this kind of pumpkin has a good color and sweet taste.

2) When you peel the pumpkin, if the peeler is not good, you can peel it directly with a knife, but you must be careful when this step is carried out, otherwise it is easy to cut your fingers.

3) In order to make the pumpkin soup more delicate, you can sift the broken pumpkin puree, of course, you can not sift it, but the final pumpkin soup is not as smooth as after sifting.

4) You can choose to add rock sugar according to your own taste, if you like a sweeter taste, put more, and if you don't like sweet, put less.

5) When the pumpkin soup is boiling, turn on a low heat and stir while boiling, mainly to prevent the bottom from being mushy.

Method: Peel and steam pumpkin and apple. Crush the cashew nuts with some fresh milk.

Throw the steamed pumpkin and apples into the juicer and add the freshly crushed cashew nuts, pour them into the pot, simmer over low heat, and add fresh milk while cooking.

1. Soak the rice for 4 hours.

2. Peel the pumpkin, cut the seeds into cubes, and cook in a pot for 15 minutes.

3. Add a little water to the boiled pumpkin and put it in the pulp machine to make a paste (pumpkin puree).

4. Pour the soaked rice and pumpkin puree into the rice cooker, add an appropriate amount of water and rock sugar and cook for 10 minutes.

The sweet and soft pumpkin porridge is ready.

Ingredient main

200g pumpkin for 2 servings.

Excipients others

2 tablespoons of white sugar and 50 grams of whipping cream.

Pumpkin bisque preparation.

Step 1

Peel and wash the pumpkin.

Step 1

Put it in the steamer, turn on the high heat to steam the pumpkin, and use chopsticks to pierce it into the step

Serve the steamed pumpkin and let it cool slightly.

Step 1

Place in a mixing cup and add caster sugar.

Step 1

Add the whipping cream.

Step 1

Place the cup with lid and place in the machine.

Step 1

Start the blender, beat the pumpkin puree for dozens of seconds, and pour it out.

Picture of the finished pumpkin puree.

Cooking tips for pumpkin bisque.

Tips:

The amount of sugar is adjusted according to your taste.

Ingredients: 260 grams of pumpkin.

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.

You can wash the pumpkin, cut it into pieces, then add water to the pot, put the pumpkin in after boiling, and add a little sugar after putting it in, so that the soup will be more delicious.

For pumpkin soup, it is best to break the pumpkin in a food processor and simmer it in a pot. You can also directly use a soymilk machine or wall breaker to add an appropriate amount of pumpkin and water, or you can add some grains according to your preferences.

Like this pumpkin soup fever swallow steam the pumpkin, and then cook the soup hand to put it in the soup for me, and it looks good when it comes out. Drink that much.

You can buy a thoroughly cooked pumpkin and steam it and simmer it directly in the pot, or you can use a wall breaker to break the pumpkin, which is also good in cooking.

Ingredientspumpkin, butter, onion, potatoes, milk, salt recipe 1, pumpkin cut into small pieces in a non-stick pan dry fry.

2. Add a little butter and minced onion and stir-fry until fragrant.

3. Add the red-skinned potatoes cut into small pieces and about two bowls of water.

4. When boiling, use a tablespoon to stir and crush the pumpkin and potatoes.

5. Add milk when it is slightly thickened, and finally season with salt.

Tip: The amount of butter and milk should be adjusted according to the taste of your home

Peel and wash the pumpkin Step 2 Put it in the steamer, turn on high heat to steam the pumpkin, and use chopsticks to pierce it Step 3 Put the steamed pumpkin out and let it cool slightly Step 4 Put it in a cooking cup and add caster sugar Step 5 Add whipping cream Step 6 Close the lid on the cooking cup and load it on the blender Step 7 Start the blender, beat the pumpkin puree for dozens of seconds, and pour it out.

Cut the pumpkin into cubes.

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Steam in a pot. Please click Enter a description.

Place the chickpeas in a pot, cook and peel them.

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Pour into a blender cup and add the formula.

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Whip delicately. Please click Enter a description.

Add 10 ml of water to the flour, stir well and set aside.

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Pour the pumpkin paste and flour water into the pan and stir.

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Cook for about 5 minutes.

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Put some toast on a plate.

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1. Steam the whole pumpkin, dig out the pumpkin flesh and press it into pumpkin puree after steaming. The ripe pumpkin is stirred in a blender with the juice and butter, or if you don't have a blender, you can use a fork and sift it. Add light cream to the soup pot to collect the juice, and when there is plenty of water, dense small bubbles, the state that the juice is finished, and the sparse large bubbles.

Place in a bowl and drizzle the whipping cream with a spoon or piping bag.

Method steps.

Cut the pumpkin into cubes. Please click Enter a description.

Steam in a pot. Please click Enter a description.

Place the chickpeas in a pot, cook and peel them.

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Pour into a blender cup and add the formula.

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Whip delicately. Please click Enter a description.

Add 10 ml of water to the flour, stir well and set aside.

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Pour the pumpkin paste and flour water into the pan and stir.

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Cook for about 5 minutes.

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Put some toast on a plate.

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Ingredients: 600g pumpkin, half onion, chicken stock, 700cc, croutons, a little whipped cream, a little salt, a little white pepper.

Method: Steaming the pumpkin first, it is very good to cut and peel it

Put the diced pumpkin, diced onion and chicken stock into the pot together, easily beat it with a conditioning stick, then boil, add the powder and white pepper to taste.