Pumpkin Small Dumpling Soup

Prepare the ingredients! The pumpkin rice paste was made in the soy milk machine at noon. By the time I got home at four, it had already cooled down. (In hot weather, let the rice paste cool slightly before storing it in the refrigerator for later use).

Add water to the pot. Cover with a lid and bring to a boil over medium heat.

After the water boils, pour in the small rice balls.

Use a spoon to stir back and forth in the pot, mixing evenly to prevent sticking to the bottom when pouring. Cover with a lid and continue to cook on medium-low heat. Cook until the dumplings float.

Pour in all the pumpkin puree.

Stir well, then reduce to low heat and cook.

Then add rock sugar, and at this point, you need to stir continuously until the rock sugar dissolves.

After the rice porridge comes to a boil, turn off the heat, cover it, and let it sit for a minute or two. Then serve and it's ready to eat!

Finished product.