Pumpkin 1 small

Onions are small heads.

Soup stock or proper amount of water (the original recipe used soup stock, and I always used water with fresh seasoning)

A moderate amount of white wine

Proper amount of butter

Cream (Chinese cream? ) 100g, used milk for the second time, and it was delicious.

Pepper and salt in moderation

Curry right amount

Simple and delicious curry pumpkin soup

Cut the pumpkin into small pieces and dice the onion.

Put a little butter in the boiling pot, add onion when it is slightly hot, stir-fry for a while, add pumpkin after it smells, mix well, sprinkle with white wine and mix well.

Add broth or water+fresh seasoning. The height of the soup should be just above or below the pumpkin pieces. If it just doesn't pass, that's normal. If it's lower, it's thicker. Look at personal preferences.

Cover the pot until the pumpkin is soft.

Cream (or milk) and curry are put into a pot, and the contents in the pot are mashed with a pulverizer. Season with salt and pepper. If it feels too thick, you can add some milk before beating. line