Creamy Pumpkin Vege Soup

The creamer is one of the must-have ingredients in pumpkin soup. But I substitute it with healthier ingredients~ multigrains and milk.

Ingredients

• multigrains rice    五壳米
• dried scallop    干贝
• pumpkin    南瓜
• broccoli    西兰花
• cabbage    包菜
• bunashimeji    灵芝菇
• onion    洋葱
• garlic    蒜
• chicken fillet    鸡柳
• milk    牛奶
• salt    盐
• pepper    胡椒粉
• oregano    牛至
• plain water    清水

  Steps 

1. Cut ingredients into desire size.    把材料切成喜好的大小。
2. Place the multigrains rice, dried scallop, pumpkin into a pot of water and bring to boil. Cook until all turned tender.    把五壳米、干贝、南瓜放入一锅水煮滚。继续煮直到所有食材变软。
3. Blend the (2) into puree with blender.    然后把(2)用果汁机打成南瓜泥。
4. Marinate the chicken fillet with some corn flour.    鸡柳用玉米粉腌一下。
5. Saute the onion and garlic with a pan. Then the chicken fillet.     爆香洋葱和蒜，然后鸡柳。
6. Pour the puree into the pan and stir thoroughly.    加入南瓜泥搅匀。
7. Add the milk bit by bit, and well mix with the puree. The puree will turn into creamy pumpkin soup.    逐次加入牛奶, 务必与南瓜泥混合均匀。南瓜泥慢慢变成南瓜浓汤。  
8. Then put in broccoli, cabbage, and bunashimeji and cook.    加入西兰花、包采、灵芝菇煮熟。
9. Season with salt, pepper, oregano.    以盐、胡椒，牛至调味。