Pumpkin yam milk soup-You Are Foodie

By Albert
56

Pumpkin yam milk soup

I came across a yam pumpkin soup, a combination of yam pumpkin and light cream. Suddenly a light came on. Light cream is fattening. It should be good to change to milk, and the heat is not too high.Just as yams and pumpkins are waiting to be killed, this easy milk soup is easy for people to take immediate action. Without sugar or honey, pumpkin and milk are sweet enough. In fact, it can be boiled without heating. Once stirred by the mixer, it is already a thick milk soup. However, it is more viscous when heated. Most importantly, hot food warms the stomach....

Main Ingredients

Dioscorea opposita 100 g
Pumpkin 100 g

Auxiliary Ingredients

milk 200 g

The ratio of pumpkin yam to milk can be adjusted as you like.When heating and boiling, it is necessary to stir constantly to prevent the bottom of the pot from being pasted and splashed.If you like sweet taste, you can also add sugar.

Step 1 . Ingredients: 100g pumpkin, 100g iron stick yam, 200g milk

Step 2 . Wash the pumpkin and steam it

Step 3 . Cool out of the pot

Step 4 . Wash the yam and cut it into sections. Put it into a steamer and steam it until cooked

Step 5 . peel

Step 6 . Cut into small pieces and put them into the cooking machine

Step 7 . Peel the pumpkin, cut it into small pieces and put it into the cooking machine

Step 8 . Add milk

Step 9 . Beat into a fine paste

Step 10 . Pour into the pot

Step 11 . Put it on a fire, heat it with a small fire and boil it,

Step 12 . Pour out and drink

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