Coconut Milk Taro Chestnut Pumpkin

Ingredients: Half of a Lipu taro, 6 chestnuts, 100g pumpkin, half of fresh lily bulbs, 200ml coconut milk. Cooking method: Boil. Recommended age: 12 months. Preparation time: 15 minutes.

Put a bowl of water in a pot and bring it to a boil, then cut the taro into pieces and add it to the boiling water. Tips: Lipu taro is available in supermarkets and online. When cooked, it is super fragrant and slightly sweet, a texture that ordinary taro cannot achieve.

Add fresh lily bulbs. Tips: I just feel that lily bulbs go well when cooked in the soup with them. If you don’t have any, just skip it~

Cut the cooked chestnuts in half and use a spoon to scoop the chestnut meat into the pot.

Cut the pumpkin into pieces.

Add the pumpkin and cook together for 10 minutes.

Pour in the coconut milk and cook for another 3 minutes before serving. Tips: It's also very tasty without the coconut milk. I like this original-flavored soup. Sometimes I don't want to cook when I'm at work, so I just eat this for lunch, and it is very filling.

They are all delicious ingredients, and when cooked, they produce a rich broth. How could it not taste good?