Qingbei Pumpkin Chicken Soup Name: Qingbei Pumpkin Cream Soup Ingredients: pumpkin 6 Liang (about 240 grams), onion, celery 3/2 Liang (about 60 grams), Qingkou 9/2 Liang (about 180 grams), clear chicken soup 5/2 cups, and cream 4 tablespoons. Practice: 1, pumpkin peeled and sliced, onion peeled and shredded, celery cut into pieces, everything washed; Take the aquatic plants on the edge of the shell out of the green mouth.

2. Boil the mussels in boiling water with salt, pepper and white wine for 2 minutes, take out the shellfish, cut them into small pieces and leave the soup.

3. Stir-fry onion and celery with a little butter, add pumpkin, cover, cook for 10 minute, add clear chicken soup and boiled green mouth soup, cook for 15 minute with low fire, and keep stirring.

4. Put the soup into a blender to make a paste, put it back into the pot to boil, put back the green meat, salt and pepper, and mix in the whipped cream.