French pumpkin and apple soup

French pumpkin and apple soup

Introduction:

Production steps:

Step 1: make Maggie cream soup first: pour the soup into cold water and stir well.

Step 2: Boil slowly and stir at the same time.

Step 3: add tower light milk before leaving the pot (Nestle light milk can be added if there is Nestle).

Step 4: Pumpkin, green apple, milk, light milk, olive oil, pepper, mushroom essence, salt.

Step 5: peel the pumpkin, peel and core the green apple, and cut them into small pieces.

Step 6: add olive oil to the pan.

Step 7: stir fry pumpkin and green apple.

Step 8: add water and simmer for 8 minutes. Turn off the heat and let cool.

Step 9: pour the ripe pumpkin and apple into the blender and beat them into mud.

Step 10: continue to pour the pumpkin puree into the pan.

Step 11: add milk and stir well.

Step 12: add half of the cream soup and stir well.

Step 13: add pepper.

Step 14: add salt and mushroom essence.

Step 15: turn off the heat after boiling.

Materials required:

Pumpkin: 400g

Green apple: 2

Milk: 150g

Tower milk: 50g

Olive oil: 40g

Pepper: 5g

Salt: 6g

Maggie cream soup: right amount

Note: this soup is suitable for egg and milk vegetarians. It's best with bread. I added Meiji cream soup in it, which omitted the time and process in the process of making, and the taste was more rich. And choose green apples to make the soup sour.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: Fruity