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Chinese-style pumpkin soup
A smooth, naturally sweet pumpkin and red date puree blended into a velvety soup, a modern Chinese take on a comforting, lightly sweetened bowl.
Instructions
- 1
Peel and remove the seeds from 300 grams of pumpkin; if there are more people, you can use 500 grams. About 8 red dates.
- 2
For 100g of food, use 320g of water; for 500g of food, use 520g of water. Use a little more water if needed. If you want a thick soup, use the same ratio.
- 3
I missed taking a photo in the middle. Cook the food and water for 20 minutes, then use a blender at speed 10 for 2 minutes to puree before serving.
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Ingredients
Main Ingredients
- Pumpkin300 g
- red date8 piece