Golden Pumpkin Soup

I. Ingredients
Pumpkin: 500 grams (It is recommended to choose baby pumpkin, which has a sweeter and creamier taste)
Onion: half
Potato: 1 (medium - sized)
Garlic: 2 cloves
Milk: 200 ml
Butter: 20 grams
Salt: 3 - 5 grams (can be adjusted according to personal taste)
Black pepper powder: 2 - 3 grams (can be adjusted according to personal taste)
Whipping cream: 30 - 50 ml (used for final decoration to enhance the richness of the taste, and the amount can be chosen according to personal preference)
II. Cooking Steps
(I) Ingredients Preparation
Peel and remove the seeds of the pumpkin, then cut it into small pieces. The skin of baby pumpkin is relatively thin and can also be kept for more nutrients.
Peel the potato, cut it into small pieces, and soak them in clean water to prevent oxidation and blackening.
Cut the onion into small pieces and mince the garlic for later use.
(II) Stir - frying the Ingredients
Put butter in the pot and heat it over low heat until the butter melts. The milk flavor of butter can add a unique flavor to the soup. If there is no butter, cooking oil can be used instead, but the taste will be slightly different.
Put the onion pieces and minced garlic into the pot and stir - fry over low heat until they give off a fragrance, which takes about 2 - 3 minutes until the onion becomes soft and translucent.
Add the pumpkin pieces and potato pieces, and continue to stir - fry for 3 - 5 minutes, so that the pumpkin and potato are evenly coated with butter and absorb the flavor of the onion and garlic.
(III) Boiling the Ingredients
Add an appropriate amount of water to the pot. The amount of water should just cover the pumpkin and potato pieces. Bring to a boil over high heat, then turn to low heat, cover the pot, and simmer for 15 - 20 minutes until the pumpkin and potato become soft and can be easily pierced with a chopstick.
(IV) Blending into a Puree
Pour the cooked pumpkin, potato, and the soup into a blender, add milk, and blend into a smooth puree. If there is no blender, you can also mash the pumpkin and potato with a spoon, but the texture may not be as smooth as that after blending.
(V) Seasoning and Finishing
Pour the blended pumpkin puree back into the pot, heat it over low heat, add salt and black pepper powder for seasoning. Stir while adding, taste the flavor, and adjust the amount of salt and black pepper according to personal taste.
Bring the pumpkin soup to a gentle boil, then turn off the heat.
(VI) Decoration
Pour the pumpkin soup into a bowl, drizzle a little whipping cream on the surface, and gently draw patterns with a toothpick or chopstick for decoration. Then a delicious golden pumpkin soup is ready.
III. Nutritional Value
Pumpkin: It is rich in carotene, which can be converted into vitamin A in the human body, helping to protect eyesight and enhance immunity. At the same time, pumpkin is also rich in dietary fiber, which can promote intestinal peristalsis and prevent constipation.
Potato: It is a good source of carbohydrates, providing energy. It also contains various vitamins and minerals, such as vitamin C and potassium, which are beneficial to maintaining the normal physiological functions of the human body.
Onion: It contains nutrients such as allicin and selenium sulfide, and has functions such as anti - inflammation, antioxidant, and prevention of cardiovascular diseases.
Milk: It is rich in high - quality protein, calcium, and other nutrients, which helps to strengthen bone health and supplement the nutrients needed by the human body.