A couple days back, a friend of mine made a pot of sweet pumpkin soup for me to taste test. She said this pumpkin soup is now very popular all around KL city and it normally served warm on wedding buffet. This sweet pumpkin is normally boiled with water chestnut stripes which gives a nice sweet crunch to the soup. Since I couldn't get any water chestnut at the supermarket, so just simply replace it with
Nata De Coco (as I like it very much too) or you may use canned
longan fruit
. It tastes as good. For an extra touch of colour, I added in some
homemade tapioca starch jelly as well.
And here we go.
Ingredients :
4 cups pumpkin puree (from about 1 kg of pumpkin)
4-5 cups water
100gm
rock sugar
5
pandanus or screwpine leaves
1 canned
Nata De Coco
Homemade Tapioca starch jelly
Method :
Combine sugar, water & pandan leaves and bring it to boil or till sugar dissolved. Then add in pumpkin puree and let it cook over medium heat for another 15 mins or till the fragrant. Once it's ready, off the heat and add in tapioca starch jelly. Serve warm with
Nata De Coco.
Hmmm...yummm...the soup smells really aromatic. Just imagine the taste of pure pumpkin soup with the smell of pandanus and then with the little chewy nata coco & tapioca jelly. Who could simply resist ! Hope you guys will love it too. Enjoy!
