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Sweet Pumpkin and Lotus Seed Soup

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Sweet Pumpkin and Lotus Seed Soup

Serves : 4
Preparation time : 10 minutes + overnight soaking
cooking time : 1 hour

Ingredients :

225g pumpkin, peeled, deseeded and cubed
2 liters water
1 whole floret while fungus, soaked in cool water for 1hour
20 dried while lotus seeds, soaked overnight in cool water and drained
75g rock crystal sugar
1 tablespoon cornflour or water chestnut flour combined with 1 tablespoon water

Method :

Put the pumpkin cubes and water in a large pot, bring to a boil, then reduce the heat to medium.
Drain the white fungus and trim and discard the tough stems. Roughly shred and add the fungus, lotus seeds, and rock sugar to the pot. Cover and return to a boil, reduce the heat to low, and cook for 50 minutes.
Stir the cornflour mixture, and add to the soup. Stir for 1 minute, cover, and cook for another 10 minutes. Remove from the heat and serve.

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Last Updated: 08/01/12