Pumpkin Chestnut Egg Soup

Prepare pumpkin, chestnuts, glutinous rice flour, fermented glutinous rice, and eggs, and the amounts can be adjusted according to how much you plan to eat; try to choose sweet and soft pumpkins, and for the chestnuts, fry them in a pan until half-cooked, then peel and store them in the freezer; fermented glutinous rice is sometimes called rice wine locally and can be bought in supermarkets; mix glutinous rice flour with an appropriate amount of warm water to form a dough. Glutinous rice flour absorbs water well, and once formed into a dough, it won’t be as easy to shape as regular dough, so no dry flour is needed.

Peel the pumpkin, remove the seeds, and cut it into small cubes. Beat the eggs into a bowl and add a little cold water; this way, the beaten eggs will create large and light egg flowers.

First, roll the glutinous rice dough into long strips, then cut them into small portions and roll them into small balls. Just roll them casually; they don't need to be perfectly round. To prevent them from sticking to each other, separate them.

Pour an appropriate amount of water into a pot, add the pumpkin cubes and chestnuts, and bring to a boil.

When the chestnuts are cooked but not yet very soft, add the glutinous rice balls into the pot and cook until they all float to the surface.

Scoop an appropriate amount of fermented glutinous rice into the soup according to taste preference, and bring it to a boil; at this time, it can retain the fragrance and sweetness of the fermented glutinous rice.

Finally, pour the beaten egg into the soup. Since a little cold water was added to the beaten egg, the egg ribbons are large, even, and beautiful. After turning off the heat, a little dried osmanthus can be sprinkled to add fragrance.

Pumpkin, chestnut, and egg soup—drinking a bowl in winter will warm your whole body in no time, with a slight sweat on your forehead, and you won't feel cold at all.