1, cut the pumpkin into cubes of about one centimeter thickness (peeled/unpeeled can also be), shredded onion, peeled and diced apples, finely chopped garlic;

2, prepare a hot pan, melt the cream and then stir fry the onion (don't put down the garlic to burst incense Oh ~ that's a Chinese practice);

3, onion slightly transparent, add the protagonist - the pumpkin pieces continue to stir fry. In this step add half of the stock (or water), on the lid of the pumpkin will be slightly boring soft;

4, see the pumpkin and onions are slightly transparent after the process of adding a small supporting role - diced apples! Increase the aroma of minced garlic is also added to the pot, and then add stock (thickness can be controlled by yourself) simmer;

5, all the ingredients cooked to the point of being cooked through, your kitchen must be full of flavor Luo ~ off the fire slightly smothered to cool down a little bit, and ready to juice machine (blender);

6, will be warmed up all the soup poured into the juicer slow speed into the soup (unpeeled pumpkin to hit the detailed some Oh ~);

6, will be warm soup all pouring into the juicer slow speed into the soup (unpeeled pumpkin to beat some Oh!

7. Return the soup to the pot, add a tablespoon of whipping cream and salt and stir well, then turn on the heat and let the soup roll for a little while to finish.