Milk Pumpkin Soup

Overview

Pumpkins are eaten one after another. Make yourself a pumpkin puree and use milk. I'm lazy, I don't want to use the food processor, and I'm too lazy to wash it. Pumpkin is the easiest ingredient to mash. After steaming, just stir it with a whisk brush. Pour it directly into the pot and save one less bowl to wash. I have never thought about whether it tastes salty or sweet. The moment it was taken out of the pot, I finally decided to add a spoonful of honey, because the floating wolfberry was bright red and sweet.

Tags

• soups
• the world of two
• little fresh
• afternoon tea
• summer recipes
• autumn recipes
• students
• honey
• pumpkin
• wolfberry
• milk

Ingredients

Steps

1. 1 Ingredients: 150 grams of pumpkin, 200 ml of milk, a little honey, 3 wolfberries

   

2. 2 Wash, peel and cut the pumpkin into pieces,

   

3. 3 Place in a steamer and steam until cooked.

   

4. 4 Take out the pot,

   

5. 5 Pour into a small pot and mash until pureed.

   

6. 6 Add a small amount of milk and stir thoroughly until there are no pumpkin particles.

   

7. 7 Pour in the remaining milk and mix well.

   

8. 8 Place on the heat and heat over medium-low heat, stirring constantly.

   

9. 9 After boiling, continue cooking for 2 minutes until the liquid thickens. Remove from fire.

   

10. 10 Pour into the container,

    

11. 11 Add honey,

    

12. 12 Garnish with wolfberry on the surface.