French pumpkin bisque is made as follows:

Materials: 500g pumpkin, 500ml whole milk, one small onion, 30g butter, one piece of rosemary, salt and sugar.

1, put the butter in the pot, open a small fire to melt, and then add the chopped onion, be sure to use a small fire to slowly fry soft, open a large fire onion is very easy to scorch, which will lead to wait for the soup is all the flavor of the onion and burnt flavor. Onions are spicy, but by sautéing them slowly over low heat, the sugars in the onions are released, making them softer and more flavorful!

2, stir-fry 3-4 minutes to add the skin has been peeled and cut into 2cm size of the pumpkin, is also a small fire slowly stir-fry, this process is about 5 minutes or so. The purpose of stir-frying is to release the sugar from the pumpkin by heating it up to get more layers of flavor.

3, then you can add 500ml of whole milk, keep the minimum fire slowly simmering, do not let it boil, milk overheating is very easy to separate, so the whole dish is the need for a small fire, into the rosemary stewed 10 minutes on a small fire.

4, 10 minutes after the fish out of rosemary, add salt and sugar to taste, and then poured into the cooker broken into smooth, so a creamy rich color golden pumpkin soup is ready! In cold weather, a pot of rich soup, will make a person's sense of happiness and warmth soared!

Expanded Information

Pumpkin is usually cooked out of sugar water or stir-fried with vegetables and meats in China, and it is also simmered with rice in Chaoshan. In Western cuisine, it is mostly used to make gumbo or risotto.