Materials:

600g pumpkin, 50g carrot, 0/00g potato/kloc-,40g onion and 30g coriander.

Seasoning:

Salt, chicken essence, butter, creamy white sauce, whipped cream or fresh milk, 1 teaspoon curry powder, 1/2 teaspoons black pepper (please click here for creamy white sauce).

Note: If you don't use cream white sauce, you can directly add whipped cream or fresh milk, and then thicken it with starch.

Production method:

0 1. Slice pumpkin, carrot and potato. Slice onion and chop parsley.

02. Put the butter in the pot and stir-fry all the vegetables.

03. Add the water that just covered the vegetables. After the fire boils, turn to low heat and cook for about 20 minutes until the pumpkins, carrots and potatoes are soft. Stay away from the fire.

Take out all the vegetables and mash them with a blender.

05. Pour back into the soup and add a large piece of cream white sauce. Add salt, chicken essence, 1 teaspoon curry powder and 1/2 teaspoons black pepper to taste.

The concentration of the cooked soup should be such that the vegetable leaves can be placed on the surface without sinking.