Cheese Pumpkin Bowl with Vegetables
Cream of Chicken
Sugar Snap Pea
(cut into florets)
100g (peeled and diced)
1 pc (top removed and seeds scooped out)
1/2 tsp (for seasoning)
Bring Campbell’s Cream of Chicken Condensed Soup and water to boil in a pot.
Vegetables like carrot, cauliflower, sugar snap peas washed and drained separately. Set aside.
Pumpkin washed and steamed for 10-12 minutes until pulp has softened.
Heat a skillet with olive oil, add vegetables to stir fry briefly, then add cream of chicken condensed soup and cheese slices to mix well and cook further for 2 minutes. Season with salt.
Transfer vegetables to the cooked pumpkin. Enjoy the pumpkin pulp together when serve.
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