1 small green pumpkin
Milk 1 and 1/2 cup
flour 1 TBSP
Cheese (mezerella)
Butter
Salt to taste, pepper
Milk cook in low heat， add the flour and mix well, put in the butter and let it desolved, add salt to tast.
For the pumpkin, place it up side down and preheat for 6 min., cut off top 1/3 to make cap.
place the milk based soup mixture into the pumpkin and filled to about 70%,
add cheese on top
cover with cap,
cook in microwave for another 7 minutes
sprinkle pepper for additional seasoning.
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| qiqi kitchen simple salad with pumpkin soup |
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