Ingredients of country pumpkin soup: sliced pumpkin 1 (1000g), 3 slices of garlic, shredded onion 1, 20g of salt-free whipped cream, 2 slices of laurel leaves, 500cc of chicken soup, 300cc of milk, 30g of whipped cream, 3KG of salt and black pepper.
The first step is to prepare a pumpkin, cut it in half, then cut it into blocks and peel it. Peel the pumpkin and cut it into thin slices. Shred the onion, leave the garlic slices in the cold pot and add the whipped cream on low heat (never put them in the coking plant, stir fry anytime and anywhere, and use the waste heat of the pot to recover and melt). Stir-fry onion and garlic with low heat until the onion is completely transparent (never stir-fry).
Step 2: Add pumpkin and stir-fry until it is fragrant (don't stir-fry until it becomes soft), then pour chicken soup and bay leaves to boil, cover the pot and simmer 15-20min until the pumpkin is crisp and rotten. Turn off the fire, take out the laurel leaves and let them cool slightly. Use a juicer or conditioner to make the pumpkin into a paste. Boil the pumpkin puree and milk together on medium-low heat, and add whipped cream, salt and black pepper seasoning before taking out. This delicious country pumpkin soup is ready.
Tip: Blanch the chicken skeleton, wash it with cold water and put it in another soup bucket. Then introduce all the food and water into the soup bucket. Boil with red fire until it boils, and then turn to low heat. It takes about 2 hours to cook chicken soup slowly. After the ceasefire, filter out the soup with triangular filter frame and emery cloth. The above is the processing technology of rural pumpkin soup. You are warmly welcome to fill it. If you like, you can understand. Leave a comment. Your attention and evaluation are the driving force.