Creamy Pumpkin Soup is a simple soup. Because pumpkin is rich in vitamin B, and milk contains calcium and protein, these are indispensable ingredients for children's growth and can help babies grow healthily.

The lovely custard soup, combined with the aroma of milk, makes this pumpkin soup a nutritious breakfast full of colors and flavors, and it's not bad as an afternoon dessert.

Pumpkin also has many benefits for our body, it can promote growth and development. Pumpkin is rich in zinc. Zinc can participate in the synthesis of nucleic acid and protein in the human body. It is an inherent component of adrenal cortex hormones and an important substance to promote human growth and development.

In addition, the pectin contained in pumpkin has adsorption properties, which can protect the gastrointestinal mucosa from irritation, and also has a certain effect on promoting bile secretion, strengthening gastrointestinal motility, and helping digestion.

Let's see how to make delicious and healthy Pumpkin Cream Soup.

560g pumpkin

160g potatoes

25g whipped cream

30g onion

appropriate amount of salt

1/4 teaspoon chicken essence

50g butter

appropriate amount of water

· Wash the pumpkin, peel it and cut it into small pieces.

· Peel the potatoes, wash and cut into small pieces.

· Prepare the butter, peel the onion and cut into small pieces.

· When the pan is hot, add the butter and cook over low heat until the butter melts.

· Add onion diced, fry for a while, add pumpkin and potatoes after fragrant, stir fry for a while until pumpkin and potatoes are evenly coated with oil.

· Add an appropriate amount of boiling water, before the ingredients are covered, add the chicken essence. Bring to a boil, then reduce to low heat, cover and cook for 1 hour.

· Use a slotted spoon to remove the squash and potatoes, put them into the juicer several times and blend, add some soup to prevent it from being too dry, and pour into a bowl after blending.

· Pour the pumpkin mashed potatoes back into the soup pot, stir gently to combine with the soup, add an appropriate amount of salt, and stir well.

· Pour in the whipped cream, stir well, cook for 1 minute, turn off the heat, drain, sprinkle with a little basil leaves and soaked wolfberry for decoration.

If there is chicken soup, of course, it is better to use chicken soup. If you don't have it, you can also use boiled water and chicken essence. If you don't have a juicer, you can use a slotted spoon to remove the potatoes and mash them with a spoon, which is also very simple.

In addition to creamy pumpkin soup, pumpkin can also be made into osmanthus pumpkin lily soup, which is also a very delicious soup. It is also very suitable for children. Let's see how to make it.

Ingredients：

250g pumpkin

2 fresh lilies

25g dried Lily

1 corn

appropriate amount of salt

3 red dates

2 slices ginger

· Soak the dried lily and cut the corn into sections.

· Put all the ingredients in the pot except pumpkin and fresh lily.

· Add 5 bowls of water, bring to a boil, then turn to low heat and simmer for 1 hour.

· Peel the pumpkin and cut it into pieces, break open the lily and wash it.

· Add pumpkin and fresh lily and cook for half an hour, then you can add salt and we can drink the soup.