1, peel the pumpkin, wash the seeds, cut into thin slices and steam for about half an hour, then take it out and let it cool. 2. Put the pumpkin into the juicer and pour in the milk to make a paste. Can't finish it at a time can be divided into several times (1 kg pumpkin with 250ml milk, if it is too thick, you can add water appropriately). 3. Pour the cooked pumpkin juice into a large pot, add a small piece of butter and 3 pieces of fragrant leaves, and cook over medium heat while stirring with a spoon to avoid burning the pot (don't be lazy, or it will burn). 4. After the pot is boiled, turn off the fire and put salt (don't put more salt, because pumpkin is sweeter and it is not easy to taste salty, and when you taste it, the salt is already excessive). 5, when drinking, just put some fresh cream to taste.
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Pumpkin soup is a folk snack. It belongs to Zhejiang cuisine, which is mellow and delicious. Pumpkin is the main material, supplemented by onions and other condiments, and it is made by appropriate methods. The soup has different preparation methods, and it is also used as the main ingredient together with other foods, such as sweet potato and laver. It can be eaten by the general population, especially for obese people, diabetics and middle-aged and elderly people. However, pumpkins are warm, and those with excessive stomach heat, full qi stagnation and damp-heat qi stagnation eat less; People who suffer from beriberi, jaundice and qi stagnation and dampness resistance should not eat.