I remember when I was a child, my mother always steamed pumpkins in the cold season or fried pumpkins with vinegar. I didn't like this kind of soft food very much at that time. It's hard to swallow in my mouth. I may not like the taste. Now I don't know why I like this kind of food very much. It is rich in nutrition. I like all kinds of pumpkin-related dishes, whether I cook porridge, steam it alone or make steamed bread.
When harvesting pumpkins in autumn, the pumpkins planted by my father-in-law are also very soft, waxy and noodles. In this season, the in-laws are well preserved, and there is no water loss, which is perfect.
Today, I will make a very simple dish with pumpkin-pumpkin thick soup. As the name implies, it is very strong and mellow. Not soup, but thick soup. Let's enjoy this soup with a completely different taste ~
The color of pumpkin soup is very beautiful, and it tastes good with crispy toast. The only failure is that the modeling is a bit unsatisfactory, which needs to be improved and improved, and continue to study hard.
Take out pumpkin seeds and prepare 400 grams. (4 people), half a white onion, try to choose white onion, it will taste sweeter and less spicy.
Prepare 200g of water and 200g of milk.
Peel the pumpkin with a peeler or a kitchen knife first. The pulp under the pumpkin skin is more nutritious, so it doesn't matter if it is not clean when it is removed. If the pumpkin you choose is hard and difficult to handle, you can first heat it in a microwave oven or steam it in a pot to make the skin a little bit more Microsoft, which will be easier to handle.
Slice the processed pumpkin and shred the onion.
Add a little butter to the pan until it melts. Butter is added instead of edible oil to increase the milk flavor and make the taste stronger.
Put the onion in first, and stir-fry until it becomes soft and transparent.
Add pumpkin, stir well, and cover them with butter evenly.
Add water.
When the pumpkin becomes soft, turn off the heat and let it cool or heat slightly.
Mash the onion and pumpkin in a cooking machine. It must be below 40 degrees. If the temperature is too high, the cover of the cooking machine will fly, which is very dangerous.
Pour mashed onion and pumpkin into a small pot, add milk and heat over medium heat. In the meantime, keep stirring to prevent the pan from sticking. If you have cream at home, you can add a little, which will taste better. The amount of milk can be added according to your own preferences, or it can be more or less.
Just heat it until it thickens slightly. Add appropriate amount of salt and black pepper. If you feel that the taste is not enough, you can also add a little chicken soup.
Prepare a small amount of toast slices and cut them into small squares.
Add a little butter, add croutons and fry until golden brown. You can also choose to bake it in the oven. Similar dishes were introduced in a previous French cuisine book. The authentic way should be to bake toast slowly in the oven like cookies. But I think this method is faster and time-saving.
When you put pumpkin soup in a container, you can enjoy its sweetness. The taste of the tip of the tongue is a little salty at the entrance, but it is sweet when swallowed. The smell of onion is completely concentrated in the thick soup, which is very delicate and dense.