Ingredients Jump to Instructions ↓

  1. 4 1/2 medium 20 75 g 2 tablespoons 1 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

  2. 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

Instructions Jump to Ingredients ↑

  1. : 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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