How to make Pumpkin Dessert Soup
Nothing you will see more often at grocery stores than pumpkins around this time of the year, the Halloween season. I wondered myself what I can do with those because I was not quite familiar with this fruit. Then I’ve tried many recipes and been sticking to one of them for a long time now, it’s the Pumpkin Dessert Soup. This soup is a storage of many anti-oxidant vitamins such as vitamin A, vitamin C and vitamin E, it’s very good for your health as well as your skin, moreover, it tastes really good. Why not give it a try
130g mung bean
80g glutinous rice
200g sugar (adjustable)
Step 1: let the rice and mung bean soak in water for about 10 minutes.
Meanwhile we can cut the pumpkin into cubes.
Step 2: Wash the rice carefully and let it drain. Then add it in a large pot with about 2 liters of water (the amount of water depends on the consistency you want to achieve). Sprinkle in a little bit salt. Then bring it to a boil over high heat, then lower the heat and let it simmer for about half an hour.
Step 3: After half an hour, add all the mung bean as well as the pumpkin in the pot.
Skim off the foam rising on top, and again, bring to a boil and let simmer for another 30 mins.
Step 4: When the waiting time is over, you can see the pot turned all orange as the result of the natural pumpkin’s color. Until now, the pumpkin pieces should be really tender, so that you can easily break them with the chopsticks.
Now, add the sugar in, stir until dissolved completely.
And done! This dessert can be enjoyed either hot or cold. When it’s cold, it always turns a bit thicker. You can serve it with coconut milk for a creamier texture.
Thank you for stopping by and I wish you guys a great Halloween. Good bye for now