Autumn's arrival brings with it a bounty of delicious ingredients, and none quite capture the essence of the season like the humble pumpkin. This vibrant squash offers a sweetness that's both comforting and subtly sophisticated, making it the perfect star of a warm and nourishing soup. Forget complicated recipes and lengthy prep times; this pumpkin sweet soup is surprisingly simple to make, requiring minimal ingredients and even less effort. Imagine the velvety texture, the gentle sweetness, and the warming spices dancing on your palate – a perfect treat for a chilly evening or a delightful dessert.
This simple yet elegant recipe transforms ordinary pumpkin into an extraordinary culinary experience. With just a few readily available ingredients and straightforward steps, you'll be enjoying a bowl of this delicious soup in no time. Ready to transform this seasonal favorite into a culinary masterpiece? Let's dive into the step-by-step process.
Tools Needed
- Pot
- Grater (or teaspoon)
- Steamer (optional)
Ingredients
- Small Pumpkin: 250g
- Young Coconut: 150g
- Rice Flour: 50g
- Sticky Rice Flour (or Tapioca Starch): 100g
- Rock Sugar (or Granulated Sugar): 150g
- Water: 0.5 liters
- Salt
- Pineapple
- Coconut Milk: 200ml (from 250g grated coconut)
Step-by-Step Instructions
Step 1. Prepare the Pumpkin and Dough
- Peel and cut the pumpkin into pieces for quicker boiling or steaming.
- Boil the pumpkin in water for 10 minutes (or steam it).
- Boil the rice flour (50g) in water for 15 minutes.
- Once the pumpkin is soft, mash it. Add a little salt for flavor.
- Mix the mashed pumpkin with the boiled flour.
- Add sticky rice flour (or tapioca starch) slowly and mix until the dough is sticky.
- Knead the dough until smooth and it no longer sticks to your hands.
- Shape the dough into small balls or coins.
- Boil the shaped dough for 15 minutes over low heat until cooked.
- Wash the cooked dough briefly.
Step 2. Make the Sweet Soup Base
- Boil 0.5 liters of water, add rock sugar (or granulated sugar), a little salt, and pineapple for fragrance.
Step 3. Combine and Finish
- Add the cooked dough to the boiling sugar water and cook for about 3 minutes.
- Add the young coconut and cook until slightly clear.
- Add coconut milk (200ml) and cook for another 2 minutes.
- Turn off the heat, let cool, and serve.
Step 4. Prepare the Coconut
- Prepare the young coconut by scraping it. If you don't have a grater, use a teaspoon.
Read more: Vietnamese Sweet & Sour Fish Soup: A Delicious Comfort Food Recipe
Tips
- You can steam the pumpkin instead of boiling it.
- If you don't use the young coconut immediately, cover and refrigerate it.
- You can use tapioca starch instead of sticky rice flour.
- Add peanuts or other toppings as desired.
Nutrition
- N/A
FAQs
1. Can I use canned pumpkin puree instead of fresh pumpkin?
Absolutely! Canned pumpkin puree is a great time-saving alternative. Just make sure it's 100% pumpkin puree, not pumpkin pie filling.
2. How can I make this soup vegan?
Simply omit the honey or replace it with maple syrup or agave nectar for a delicious vegan version.
This simple pumpkin sweet soup recipe is a perfect way to enjoy the flavors of autumn. From its ease of preparation to its rich and comforting taste, it’s a dish guaranteed to become a family favorite. So grab your pumpkins, and get ready to savor the deliciousness!