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1/2 medium
20
75 g
2
tablespoons
1
2
liters
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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
Water
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Method :
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Put pumpkin and water in a large pot and
bring to a full boil, then lower heat to medium.
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Add the crumbled white fungus, lotus seeds
and the rock sugar.
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Cover and return to boil, then lower heat
again to low, and simmer for 50 minutes.
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Give the lotus root water mixture a final
stir.
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Add to the soup, stir for 1 minutes,
replace lid and simmer for another 10 minutes.
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Turn off the heat, transfer to soup
tureen, or ladle into individual serving bowls.
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