Milky Pumpkin Soup

Overview

When buying pumpkins in the past, I usually bought small pumpkins. Whether they were steamed or boiled into soup, they never tasted like the pumpkins I had eaten when I was a kid. Moreover, the pumpkin seeds were different from those I saw when I was a kid. I wondered why the pumpkins in Beijing were different from those in my hometown. They were all pumpkins, but why did the seeds inside grow differently. It wasn't until later that I saw a piece of pumpkin cut with a knife. The seeds inside were the same as those I had seen when I was a child, and they were edible. When you get home, steam it and eat it. Well, that's it. It's sweet and floury. The pumpkin seeds can also be fried and eaten as melon seeds. It's very fragrant and fragrant. My husband didn't eat pumpkin much before, but he likes to drink this pumpkin soup. It is very sweet and warm in the stomach after drinking it.

Tags

• soup
• home cooking
• glutinous rice flour
• pumpkin
• wangzai sweet milk
• white sugar

Ingredients

Steps

1. 1 Remove the flesh from the pumpkin, wash and cut into pieces

   

2. 2 After steaming, take it out and put it in a bowl

   

3. 3 After it cools down slightly, peel off the pumpkin skin and scrape off the flesh on the pumpkin skin with a spoon. Do not use the pumpkin skin

   

4. 4 Use a spoon to crush the pumpkin flesh into puree

   

5. 5 Take a spoonful of glutinous rice flour, add half a bowl of water and mix well

   

6. 6 Pour the pumpkin puree into the cooking pot, then pour in the glutinous rice water and cook over low heat, stirring with a spoon while cooking

   

7. 7 Mixed

   

8. 8 Add sugar and stir

   

9. 9 Add another box of Wangzai milk, mix well and turn off the heat

   

10. 10 Finished product