Pumpkin and Vegetable Soup

Tag: Steam  
Difficulty: 1/5 ★☆☆☆☆  
Servings: 1

Mode Reference

Mode: Steam  
Temperature: 120°C  
Time: about 5 minutes

Nutrition Analysis (per 100g)

Energy: 48.7 kcal  
Carbohydrate: 70% | 9.1g  
Protein: 15% | 1.9g  
Fat: 15% | 0.9g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

• Baby kabocha squash: 500g (1 pc)
• Carrot: 50g
• Broccoli: 50g
• Shiitake mushrooms: 50g
• Beaten whole egg: 20g
• Milk: 70g
• Salt: 1g
• Corn kernels: 50g

Cooking Steps

Step 1/6

Prepare the ingredients according to the required ingredients; cut off the top of the pumpkin completely, hollow out the meat in the middle, and make a pumpkin bowl;

Step 2/6

Cut the carrots into 1 cm long pieces, cut the broccoli into small florets, and cut the mushrooms into small pieces. Place the diced carrots, broccoli, corn kernels, and diced mushrooms on a shallow plate, and steam them together with the pumpkin to mature (Steam can be set, 120°C, 10 minutes);

Step 3/6

Add whole egg liquid, milk and steamed diced vegetables to a deep bowl, add salt to taste;

Step 4/6

Stir evenly, pour into the pumpkin bowl, and cover with the pumpkin lid;

Step 5/6

Place the pumpkin on the steaming plate, place it on the second level of the machine, fill the water tank with water, and set the Mode Reference settings on the appliance and start cooking.

Step 6/6

When cooking is done, take it out and enjoy.