Ingredients: old pumpkin 250g onion 50g carrot 50g garlic 3 milk 80g butter15g water 200ml cream.

Seasoning: salt and black pepper.

Exercise:

1. Heat over low heat until the butter melts, add garlic, onion and carrot, and stir-fry for a rich flavor.

2. Add the pumpkin, stir-fry, add water, cover the lid, bring to a boil with high fire, and simmer until the pumpkin is soft and waxy (chopsticks can be easily inserted into the pumpkin), about 10 minute.

3. Air it until it is warm, and beat it with a cooking machine or other mixer until it is fine, smooth and free of particles.

4. Pour into the pot, add the milk and stir well. Stir and cook over low heat until you like the consistency. Finally, add a little sea salt and black pepper to taste and stir well.

5. Put some cream on the plate and sprinkle some pumpkin seeds.

Tips:

Friendly reminder, use up the cream as soon as possible, otherwise a cream like mine will be easily diluted when poured in.

You can put it in the refrigerator for 2 days and heat it when you drink it.