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Ingredients
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250g Japanese pumpkin (peeled and cut into pieces) 10pc chestnuts 300ml water 350ml milk 100ml whipping cream Moderate crushed rock sugar |
Method
1. Put the pumpkin and chestnuts in a 7-in-1 micro-steam oven, cook with microwave 600W + steam 3 for approximately 8 minutes
2. Chop the cooked chestnut with the hand blender
3. Add milk, water, pumpkin and chestnuts (2/3 amount) to a pot and cook with power level 6 on the induction hob. Puree with the hand blender until very smooth, add rock sugar, stir until the sugar dissolves
4. Put the pumpkin sweet soup into a bowl, serve with cream and chopped chestnuts
5. Enjoy
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