香浓南瓜汤 | Creamy Pumpkin Soup

材料：

• 南瓜 – 400 克
• 胡萝卜 – 150 克
• 养水 – 2 ½ 杯
• 古方酵素 – 1 瓶盖

调味料 ：

• 养盐 – 适量
• 胡椒粉 – 适量
• 豆蔻粉-适量
• 香菜 – 少许

做法：

1. 把养水放入锅中，再加入 1 瓶盖古方酵素，烧开。
2. 水滚后，慢慢将已去皮切块的南瓜和胡萝卜放入煮软。
3. 将煮软的南瓜、胡萝卜和高汤 (之前煮南瓜、胡萝卜的汤) 一起放入搅拌机搅拌。
4. 加养盐、少许的豆蔻粉和胡椒粉调味。
5. 洒上香菜即可食用。

Ingredients :

• 400 g – Pumpkin
• 150 g – Carrot
• 2 ½ cups – Enzyme water
• 1 caps – Classic Enzyme 

Seasoning :

• Enzyme salt (to taste)
• Pepper (to taste)
• Nutmeg powder (to taste)
• Small bunch – parsley

Method:

1. Put the enzyme water into a pot, add one capful of Classic Enzyme, and bring to a boil.
2. Once the water is boiling, slowly add the peeled and diced pumpkin and carrots, and cook until soft.
3. Place the softened pumpkin, carrots, and the broth (used to cook the pumpkin and carrots) into a blender and blend until smooth.
4. Season with enzyme salt, a pinch of nutmeg powder, and pepper.
5. Sprinkle with cilantro and serve.