Pumpkin Sweet Soup

Pumpkin Sweet Soup

1. Prepare a sweet pumpkin.

2. Use a plane to peel off the skin, or use a knife to cut off the skin.

3. Remove pumpkin seeds and flesh, and slice into thin slices.

4. Put it in a pot, add about 250ml of water, surpass the pumpkin, and cook.

5. Take 10g of kudzu root powder and 60ml of water, mix thoroughly, and let stand.

6. Boil the pumpkin until soft, about 8-10 minutes, pour out the water in the pot and the pumpkin together, and puree it with a stirring rod.

7. Put it in the pot again, add 60ml of water, add 1 tablespoon of caster sugar, after boiling, turn to low heat, mix thoroughly the water of arrowroot powder, slowly pour into the pumpkin soup, stir with a wooden spatula until it is sticky.

Tips:

In order to taste more delicate, you need to process the cooked pumpkin. You can also use a colander or fine sieve without a stirring rod.
Pueraria lobata powder is mixed with water first, and it needs to be allowed to stand for a while to be completely blended. Just a few more times before use, the bottom of the sink will be mixed.
After adding the arrowroot water, keep stirring to prevent the starchy ones from sticking.
The amount of sugar can be adjusted according to personal taste and pumpkin sweetness.