Pumpkin Milk Cream Soup

First, prepare the ingredients: 450 grams of pumpkin and 250 milliliters of milk.

Scrape off the pumpkin's skin, wash it clean, and cut it into small pieces.

Add an appropriate amount of water to the pot and bring it to a boil. Place the steaming rack in the pot, put the cut pumpkin on a plate, and place the plate on the steaming rack. Steam on high heat for 15 minutes.

Steam for a few minutes, then open the lid and take out the pumpkin.

Put the steamed soft pumpkin into the blender.

Mash into pumpkin puree. (If you don't have a food processor, you can put the steamed pumpkin into a large bowl and mash it with a spoon)

Pour the pumpkin puree into the pot, and add 250 milliliters of milk.

Stir the milk and pumpkin puree evenly, cook over low heat until boiling (stir constantly during the cooking process to prevent the bottom from burning), add an appropriate amount of salt and black pepper, and stir evenly.

The delicious pumpkin milk soup is ready, it has a particularly smooth texture and is super tasty.

Finished product picture two.

Finished product picture three.