Sweet Pumpkin and Lotus Seed Soup
For variation, you may add a cinnamon stick, split vanilla bean, or other aromatic spices to the soup while cooking. If you like the taste, try using 80 ml (⅔ cup) of maple syrup for a sweetener in place of the rock sugar, or using 37 g (¼ cup) rock sugar and 40 ml (⅓) maple syrup.
225 g (8 oz) pumpkin, peeled, deseeded and cubed (about 3 cups)
2 liters (8 cups) water
1 whole floret white fungus, soaked in cool water for 1 hour
20 dried white lotus seeds, soaked overnight in cool water and drained
75 g (½ cup) rock crystal sugar
1 tablespoon cornflour or water chestnut flour combined with 1 tablespoon water
1 Put the pumpkin cubes and water in a large pot, bring to a boil, then reduce the heat to medium.
2 Drain the white fungus and trim and discard the tough stems. Roughly shred and add the fungus, lotus seeds, and rock sugar to the pot. Cover and return to a boil, reduce the heat to low, and cook for 50 minutes.
3 Stir the cornflour mixture, and add to the soup. Stir for 1 minute, cover, and cook for another 10 minutes. Remove from the heat and serve.
Serves 4
Preparation time: 10 mins + overnight soaking
Cooking time: 1½ hours