Milk soup with pumpkin

1. Wash the pumpkin, peel, cut into slices. After that, it is easy to remove the peel from it. TEP Ingredients:

• pumpkin - 300 grams
• Milk - 800-850 Grams
• rice, millet - 0.33 cups
• salt, sugar - 1 To taste
• Butter - 2 Art. spoons

Instructions

1. Wash the pumpkin, peel, cut into slices. After that, it is easy to remove the peel from it. Now you need to cut the pumpkin with medium cubes. 2. Peel and rinse the groats under water so that the water becomes clean. 3. Put a pumpkin and croup in a pan with a thick bottom. Pour about 1 glass of water. Keep on medium heat until half-ready, not less than 10 minutes. 4. The resulting mixture slightly add salt, add sugar to taste (not less than 1 tablespoon), pour the milk and mix. 5. Cook for another 10 minutes until completely ready. Now the soup should be slightly cooled, poured into plates, put half a spoonful of butter in each, and still serve warm to the table. All your home will be delighted!

Servings: 4