PUMPKIN SOUP CHINESE RECIPE RECIPES

Steps:

• Heat the oil in a large pan.
• Add the garlic, onion, sambal oelek and lemon grass and cook until the onion is soft.
• Add the pumpkin and cook, stirring for about 2 minutes.
• Add the water, stock powder, sauce and juice.
• Simmer, covered until the pumpkin is just tender.
• Blend or process half the mixture and then return to the pan.
• Add the coconut cream and the herbs-stir over heat until hot.

Steps:

• Slice pumpkin, dice celery and carrots and set aside
• Put the pumpkin in the pot, add water slightly less than the pumpkin, not too much water
• After the pumpkin is boiled and softened, use chopsticks to stir it into puree in one direction
• At this time, put a small amount of vegetable oil in the wok, fry diced celery and carrots, add salt to taste
• Mix the fried diced vegetables with pumpkin puree, boil slightly, and then let the pan cool to room temperature, or it’s better if it’s not so hot.
• Pour the pumpkin and vegetable puree into the mixing bucket, add the whipped cream and mix it smoothly. Pour the maple syrup before eating and serve.