Milk Pumpkin Soup - Healthy, hassle-free, suitable for all ages
Overview
Pumpkin is rich in nutrients. When paired with milk, the mixture has a unique aroma and a delicious taste. Steps: Simply speaking, there are only 2 steps, steaming and boiling
Tags
Ingredients
Steps
-
Cut the pumpkin into 10mm thick slices with the skin on (see picture 1). Place directly on the rice cooker and steam together with the rice. This saves energy and the pumpkin will be steamed after the rice is cooked. If you want to steam the pumpkin alone, steam it for 10-15 minutes after boiling the pot (depending on the thickness of the pumpkin slices).
-
The skin of steamed pumpkin is easy to peel off. Put the pulp into a bowl and crush it into a paste with a spoon. (See Figure 2)
-
Preparation before cooking: Mix a small amount of cold milk with cornmeal to form a paste, then use a small amount of cold milk to break up the pumpkin paste and make it thin. Doing this can prevent the corn and pumpkin from turning into lumps when they are poured into the milk pot and cooked. (Figure 3)
-
Boiled milk and pumpkin soup: Pour all the remaining cold milk into the pot, bring to a boil over medium heat, then turn to low heat and pour in the corn paste. Stir immediately. After boiling the pot, use the lowest heat and continue stirring with a spoon for about 4 or 5 minutes (that is, the cornmeal is cooked). Put the prepared pumpkin into the pot. Change to medium heat and boil until it becomes a paste, then turn off the heat. After the milk pumpkin soup is slightly cool, add sugar. (Figure 4)
