Pumpkin Pimple Soup

Name: Pumpkin Pimple Soup
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g pumpkin; 50g Flour; 10g garlic; 5g shallot; 2 pcs egg; 900ml Shimizu; 5ml sesame oil; 3ml Vinegar; 15ml Soy sauce; 15ml Corn oil; 3g salt

by E Road Picking Up Edge

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Childhood taste~
I still remember that when I was a child, I liked the "Gnocchi Soup" made by my mother the most, not to mention how delicious it was. Especially on cold days, the whole person is warm after drinking a bowl.

Pumpkin Pimple Soup

1. Peel the pumpkin and cut into pieces, slice garlic, and chopped green onions.

2. The flour is added little by little with water and constantly stirred, and finally becomes a small snowflake-shaped gnocchi.

3. Beat the eggs into the bowl.

4. Add corn oil to the soup pot.

5. Add the pumpkin and saute until fragrant.

6. Add 900ml of water or stock.

7. Add garlic slices.

8. Cover and simmer for 5 minutes.

9. When the time is up, open the lid and add the gnocchi, and stir well immediately. Avoid gnocchi sticking together. Cook over medium-low heat for 3 minutes, until the gnocchi is fully cooked.

10. Pour in the egg liquid.

11. Stir to boil and serve.

12. Add 15ml light soy sauce, 3g salt, 5g chopped green onion, and 5ml sesame oil to adjust the taste.

13. Finally, pour in 3ml of vinegar to bring out the umami taste.

Tips:
Personally, gnocchi prefers small ones, which have a smoother taste. Of course, it can also be adjusted according to your taste. Do not use too much flour, otherwise it will be too thick.