Pumpkin is like a storehouse packed full to the brim with many potent vitamins and antioxidant carotenoids. It also holds a rich source of minerals like copper, calcium, potassium and phosphorus, making it a highly nutritious food to include in our diet.
Baked, grilled, steamed, fried or boiled, its naturally sweetness makes it a delightful ingredient to use in desserts, soups, bread, salads, etc. Here is a healthy and nutritious chinese pumpkin soup that I often make for my family. With carrots, corn and chicken meat cooked in it, it can be served as a delicious meal on its own too. We especially love digging into the cooked flesh, so soft, creamy and so naturally sweet…yummy!
PUMPKIN, CORN & CARROT SOUP
1 pumpkin (about 2kg)
1 litre water
1 large chicken leg, cubed
1 corn, cubed
1 carrot, cubed
30gm sweet chinese almonds
30gm bitter chinese almonds
30gm goji berry (wolfberry)
1) Scald chicken pieces with hot water twice and rinse with cold water. In a stock pot, bring 1 litre of water to boil. Add the rest of the ingredients in (B), cover pot and leave to simmer for 30 mins.
2) Wash pumpkin thoroughly and pat dry. Slice off the top to make a cover and hallow out and discard the seeds and fibre from the inside. Sit the pumpkin in a bowl or dish.
3) When soup is ready, transfer into the hallowed out pumpkin. Add (C).
4) Bring some water to boil in a large pot. Put the pumpkin on a stand and steam on high for 30 mins.
5) Season soup with some salt if preferred (we love the natural sweetness of the soup sans seasonings). Serve immediately.
New International Version (NIV)
12 The Lord will open the heavens, the storehouse of his bounty, to send rain on your land in season and to bless all the work of your hands. You will lend to many nations but will borrow from none.