It really got cold in the north all of a sudden. There are still refrigerated drinks in the refrigerator and ice cream in the freezer. It seems that they can only be eaten after heating. Recently, I just want to drink hot soup. I want to drink soup three times a day, breakfast, lunch and dinner. Haha, are there any friends like me? So recently I have collected a lot of soup recipes, and I will change them when I have time. I plan to compile a collection of soups for you after I get tired of the soups, and sum up a universal matching formula.

Tomato Beef Soup by Summer_summer_

Today I will share with you how to make pumpkin soup. When I first learned to cook, I made pumpkin soup in a very simple way. I cut the pumpkin into pieces, added water to the pot, and cooked it. If I was particular, I would add a few red dates. Later, I had a very delicate pumpkin soup in the restaurant, which was either salty or sweet, and I was amazed.

Why is the pumpkin soup in the restaurant so delicious? It tastes better.

Pumpkin soup (glutinous rice version)

The pumpkin soup in Korean restaurants is particularly smooth and rich. How can you cook pumpkin with high water content to achieve such effect? ??The secret is to add glutinous rice. Powder

(Shared from the food diary m of Douguo gourmet certified expert Ah Mo)

Prepare ingredients

Pumpkin (net weight) 250g, glutinous rice flour 20g, 350g 100g water, 0.5g salt, appropriate amount of sugar

Detailed instructions

1. Peel the pumpkin and cut into thin slices, steam it in a pot, and press it into puree with a spoon.

If you have a food processor or blender, it is recommended to use the machine to puree it, which will make it more delicate!

2. Pour the pumpkin puree into the pot, add 30 grams of rock sugar and half a bowl of water.

3. Use about 50g of glutinous rice flour and water to make glutinous rice paste. Be sure to stir until there are no particles. Then pour the glutinous rice paste into the pot and cook over medium-low heat. Stir while cooking to avoid burning the pot. Boil until the soup is thick.

When eating, you can add some evaporated milk to make the taste smoother

Pumpkin soup (salted egg yolk version)

No cream, no butter, no condensed milk Sanwu version of golden pumpkin soup

Prepare ingredients

1 small pumpkin, appropriate amount of water, 30g glutinous rice flour, 30g fine sugar, 2 salted eggs, 1 Oreo cookie (optional)

Detailed method

1. First separate the salted egg yolk and egg white, and use only the egg yolk

Mix 30g glutinous rice flour with 90g water Stir evenly and set aside

Peel the pumpkin and cut into small pieces, about 500g of pumpkin

2. Put the cut pumpkin and salted egg yolk into a steamer and steam until cooked, about 20 It takes about a minute, the heat varies from house to house. You can adjust the temperature accordingly

3. When steaming the pumpkin, you can remove the filling from the Oreo biscuits and roll them into biscuit crumbs; crush the steamed salted egg yolk with a spoon

4. Pour the salted egg yolk and steamed pumpkin into a wall breaker and stir into pumpkin puree (if you don’t have a wall breaker or blender, just use a spoon to crush it into puree)

5. Then pour the pumpkin puree into the pot, add half a bowl of water, add sugar and bring to a boil (stir while cooking to prevent the bottom from sticking)

6. After boiling, pour in the mixture that has been mixed in advance of glutinous rice flour water, stir quickly until thickened and turn off the heat. Finally, sprinkle Oreo cookie crumbs on the surface and garnish with it and it is ready to eat

Pumpkin soup (with curry powder and apple version)

(Shared by Douguo Food Certified Expert Yaojie)

Prepare ingredients

200g pumpkin, 3 apple slices, 150ml milk, 5-6 cloves garlic, 2g curry powder, 2g crushed black pepper, 2g salt

You can replace the milk with light cream, and the milk flavor will be richer.

Detailed instructions

1. Cut the pumpkin into thin slices, mix well with a little vegetable oil, and bake in the oven at 200 degrees for 5-8 minutes.

Roasting it first can evaporate part of the water vapor in the pumpkin, so that the pumpkin will be thicker and sweeter.

2. Cut a piece of bread into small dices and cut the garlic into small pieces.

3. Pour a little oil into the pot. When the oil temperature is 50% hot, add the garlic. Put the pumpkin slices into the pot, and immediately pour the pumpkin slices into the pot after the aroma is released

When stir-frying the garlic, you need to stir-fry the garlic over medium-low heat. Do not simmer the garlic to avoid affecting the taste and visual effect

4 , add curry powder, then pour a small amount of water, stir-fry evenly and mash the pumpkin into small pieces. When the pumpkin is cooked, remove from the heat and let it cool.

Add a pinch of curry powder ! Well, that’s right, it’s curry powder, which can enhance the flavor. But you must add less curry powder. 2 grams of curry powder is enough for 200g of pumpkin. Too much curry powder will cover up the aroma of the pumpkin.

5. After the pumpkin is allowed to dry to room temperature, pour the pumpkin paste into a blender, add a few slices of apples, and stir into soup

Put in a few slices of apples or sour fruits. It can increase the taste level in the pumpkin soup, making it more fragrant and delicious.

6. Pour the pumpkin soup back into the pot, add milk, salt and black pepper, stir evenly and bring to a boil. Add toasted croutons when eating.

Dipping the crispy bread cubes in the pumpkin soup will add a lot of value to the whole dish, so you should put them in while eating!

Pumpkin soup (with light cream and nutmeg)

Ingredients list

1 small chestnut pumpkin, 1/4 onion, 1 clove of garlic , 1/4 measuring cup of light cream, 1/8 teaspoon of nutmeg

4 measuring cups of stock/water, 1 tablespoon of maple syrup/honey, 1 slice of toast (optional), 1 small green onion (optional) Root

Note: This recipe serves two people

Nutmeg powder

Detailed instructions

1. If you don’t have an oven, skip this step. .

If you have an oven: Preheat the oven to 175C/350F. First put the whole small pumpkin into the baking pot and bake for 20-25 minutes. Roast the pumpkin until it's a little soft, but don't need to roast it thoroughly. This step is to make the pumpkin softer and easier to peel and cut into pieces. Therefore, this step can be omitted if you do not have an oven, just peel and cut into pieces

2. While roasting the small pumpkin, prepare other ingredients. Chop onions and garlic.

Toast a piece of bread in a toaster oven, cut off the four sides, and cut the bread into small pieces; chop some green onion for decoration.

3. After roasting the small pumpkin, cut it in half, dig out the seeds, peel it and cut it into pieces. Without oven, cut raw small pumpkin in half, scoop out seeds, peel and cut into cubes.

4. Heat the pan with cold oil, add the onions and garlic, and stir-fry until soft and transparent. Add the small pumpkin pieces and stir-fry for about 2 minutes.

5. Add broth or water. If adding water, add 1/2 teaspoon chicken powder. The stock just barely covers the pumpkin.

Add maple syrup and mix well. If you don’t have maple syrup, you can use honey instead, or even granulated sugar.

6. Cook for about 15 minutes. Because the pumpkin has been roasted beforehand, it needs to be cooked for a shorter time. Try it lightly and add salt appropriately.

7. Pour all the pumpkin and soup in the pot into a food processor and beat evenly. Add the cream and nutmeg and beat until very smooth.

8. Finally, pour it into a bowl, scoop out a spoonful of light cream, make circles in the pumpkin soup randomly to bring out white lines, add small bread cubes, and sprinkle with a little chopped green onion. Finish!