Foods like pumpkin can be used as a main meal or as a nutritious side meal.

In autumn and winter when the temperature is cold, it is best to have a bowl of warm and rich pumpkin soup.

The first is the raw materials. We need 1000g pumpkin, 200g carrots, 1 white onion, 4 cloves garlic, 3 slices smoked bacon, 1 chicken stock cube, 2 tablespoons brown sugar, a little salt and pepper, a little cardamom, fragrant

1 leaf, a small amount of pumpkin seed oil, 100mL of cooking oil, butter (optional) for frying bacon. Cut half of the bacon into pieces, fry until slightly caramelized, remove and set aside.

After cutting the food, stir-fry a pumpkin with a few noodles (green pumpkins are generally more noodles), peel, remove seeds, and cut into small pieces.

Slice the carrots, slice the onions, and peel the garlic.

Add the remaining bacon and the above ingredients and stir-fry until the pumpkin becomes slightly toffee-like.

Don’t throw away the pumpkin seeds, they can be used later.

Add the stock cube and water, add the stock or water to steam.

Here we boil it with water, but we put a piece of organic chicken stock cube in it.

Just let the water level line just pass 1 little finger of the pumpkin.

Add salt, cardamom powder, one bay leaf, and two tablespoons of brown sugar.

Close the lid and wait until the pumpkin is soft.

Stir the cooked pumpkin until tender. After making sure the pumpkin is cooked, remove the bacon and bay leaves.

Then add a small amount of cream to the hot pot to enhance the milky flavor, and beat the pumpkin with a food utensil or by hand.

Note: Don’t use too much water in the stewed pumpkin. If the soup is too thick, you can add some water or stock to dilute it.

Make a pumpkin seed snack when you have nothing to do. Wash the pumpkin seeds you just saved, put them in a pot over medium-low heat until they turn slightly brown, then add a small amount of salt, sugar and unsalted butter and heat them again.

Until the sugar toffee on the surface of the pumpkin seeds has melted, remove from the heat and set aside to cool until ready to eat!

To garnish pumpkin soup, remove the mixture and add a cube of cheese or a spoonful of non-fat yogurt.

Sprinkle the previously fried bacon dices, and finally add a little hot pumpkin seed oil and it's ready.