Hibiscus Pumpkin Soup

Name: Hibiscus Pumpkin Soup
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 170g Pumpkin; 2 piece Egg white; 5g Goji berry; to taste Garlic; to taste Cilantro leaves; to taste oil; to taste Sugar; to taste Salt; to taste potato starch

A silky pumpkin soup brightened with snow-white egg white ribbons and goji berries, the squash cooked tender then simmered with garlic for a naturally sweet, golden bowl.

20 minNewEasy Soups Boil Light

Instructions

1
Peel the pumpkin, remove the seeds, and cut it into cubes. Separate the egg yolks, leaving only the egg whites, and beat them (you can also just use one egg without separating the yolk and white). Soak the goji berries in clean water until fully hydrated, and chop the garlic into small pieces.
2
After the water in the pot boils, add the pumpkin cubes and cook until they are about 80% done, then take them out.
3
After heating oil in the pan, add the garlic cloves and stir-fry until fragrant.
4
Add the pumpkin cubes
5
Pour in water, add goji berries, add salt and sugar, and cook over medium heat until it is flavorful
6
Mix cornstarch with water, then pour the wet cornstarch to thicken the sauce.
7
Pour in the egg whites and stir them apart (you can also add 1 whole egg)
8
Finally, add the cilantro leaves to enhance the aroma.