Vietnamese Recipes & Cuisines (Desserts & Drinks)

Sweet Pumpkin and Lotus Seed Soup Recipe

Ingredients : Serves 4

1/2 medium




75 g

2 tablespoons





2 liters

Fresh pumpkin, peeled with seeds and fiber removed,

cut into bite-sized chunks

Dried white lotus seeds,

soaked overnight in cool water. Drained

Rock crystal sugar

Dried lotus root powder, dissolved in 125 ml cold water

for 2 hours

Whole floret white fungus, soaked in cold water

for 1 hour, drained, tough base discarded,

roughly shredded


Method :
  • Put pumpkin and water in a large pot and bring to a full boil, then lower heat to medium.

  • Add the crumbled white fungus, lotus seeds and the rock sugar.

  • Cover and return to boil, then lower heat again to low, and simmer for 50 minutes.

  • Give the lotus root water mixture a final stir.

  • Add to the soup, stir for 1 minutes, replace lid and simmer for another 10 minutes.

  • Turn off the heat, transfer to soup tureen, or ladle into individual serving bowls.

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