Cream pumpkin soup (sweet version)

Overview

Introducing a delicacy suitable for this season, delicious creamy pumpkin soup that can be served as a dessert or as a side dish with sweet soup. Pumpkin is rich in protein, carotene, vitamins B, C, calcium and phosphorus. Pumpkin is warm in nature, sweet and non-toxic. It enters the spleen and stomach meridians and can moisten the lungs and replenish qi, resolve phlegm and expel thickening, relieve cough and asthma, and treat lung abscess and constipation. The ingenious combination of pumpkin and whipping cream makes the sweet and creamy pumpkin soup far more acceptable to people in the city who don't like pumpkin that much than steaming and stir-frying - it's simple, healthy and delicious.

Tags

• common dishes
• soup
• children
• old man
• breakfast
• butter
• pumpkin
• purified water
• whipping cream
• white sugar

Ingredients

Steps

1. 1 Wash the pumpkin, remove seeds and set aside.

   

2. 2 Cut into large pieces and steam over high heat.

   

3. 3 Remove the skin after steaming.

   

4. 4 Add purified water to the pumpkin meat (basically equal amounts of water and pumpkin meat) and beat into a paste.

   

5. 5 Pour the whipped pumpkin paste into the pot, add butter and bring to a boil over low heat. Turn off the heat and add sugar and whipping cream before serving.

   

6. 6 *If you like it thicker, add less water, otherwise add slightly more water. *If you don’t like it too greasy, you can omit the butter and reduce the amount of whipping cream appropriately. *The amount of white sugar can also be increased or decreased according to personal taste.