Pumpkin and vegetable soup ingredients and methods

Here's how to make pumpkin and fresh vegetable soup:

Pumpkin and vegetable soup ingredients:

1. 500 grams of pumpkin, half a carrot, 1 stalk of celery, 1/4 onion, 20 grams of butter, 500 grams of broth, 20 grams of light cream, a little salt and white pepper.

2. French sauce 24g (butter 12g, low-gluten flour 12g)

Pumpkin and Vegetable Soup

practice:

1. Prepare all the ingredients: slice pumpkin, carrot, and celery, peel and dice onion, soften the butter in the French pasta sauce and mix it with low-gluten flour to make the French pasta sauce.

2. Heat butter in a pan over low heat.

3. When the butter is melted, add celery and onion and sauté until fragrant.

4. Pour in the broth.

5. Bring to boil over medium heat.

6. Pour in pumpkin slices.

7. Add carrot slices and cook together.

8. Cook for about 20 minutes until the vegetables are soft, then turn off the heat.

9. After it has cooled slightly, pour all the cooked soup ingredients into a food processor, add in light cream and the prepared French pasta sauce and blend together.

10. Blend into a fine paste and return to the pot over medium heat.

11. When it becomes thick, turn to low heat and add a little salt and white pepper.

12. When eating, add a few drops of whipped cream and use a toothpick to draw patterns to decorate it, which will be more beautiful.

Tips:

1. After washing the celery, it is best to remove the crude fiber on the surface so that it will taste better after being mashed into a paste.

2. If you don’t have broth at home, you can use concentrated soup instead and add a small amount of salt.

3. Choose animal-based whipping cream. Do not use vegetable-based whipping cream, which is bad for your health.

4. When the thick soup is blended and poured back into the pot, if it is thick, turn down the heat to avoid being scalded by the splashing soup.