Pumpkin and soy milk soup
Chinese
soup
This is a nutritious soup that lets you feel the natural sweetness of simple pumpkin and the richness of soy milk. Pumpkin is rich in beta-carotene and has the effect of preventing colds.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
Cooking time: 5 minutes
Excluding the pre-boiling time for pumpkin and cooking time for vegetable soup.
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How to make it
1
Pre-boil the pumpkin and peel the skin. (If you add the skin, it won't turn bright yellow, so peel it thoroughly.)
2
Put pumpkin and basic vegetable soup in a blender to make puree.
3
Heat the puree in a pot and add the soy milk and sugar.
4
Season with salt and it's done.
Ingredients for 1 person
-
- Pre-boil pumpkin
- 100g
-
- Basic vegetable soup Use strained soup
- 200cc
-
- Soy milk
- 1.5 tbsp
-
- sugar
- 1 tsp
-
- salt
- Small amount
