Sweet Pumpkin And Lily Bulb Soup

By pixen

What you do with left overs of pumpkin(s) from Halloween or Pumpkin Soup? Sometimes I had some pumpkin chunks left over from the soup I made previous days which I normally would stir-fried with some dried shrimps or just plain with cloves of garlic or onions but decided to cook it as Oriental dessert with Fresh Lily Bulbs!

Ingredients

• 150 g Pumpkin
• 50 g Fresh Lily Bulbs
• 30 g Rock Sugar (or to your taste)
• 400 ml Water

Details

Servings 2
Adapted from pixieate.blogspot.com

Preparation

Step 1

1. Wash and cut pumpkin into small chunks. Set aside.
2. Wash and remove any yellow petals from Lily bulbs. Separate bulb into petals.
3. In a pot, heat the water until it boils.
4. Add in the pumpkin chunks and let it cook for about ½ hour or until soft. Add in the rock sugar and Lily petals. When the rock sugar dissolves, remove the pot from heat to avoid over cooking the Lily petals. Serve hot or cold (you can add some ice cubes if you like.)

Note: If you can't find rock sugar, you can use your daily sugar or raw cane sugar. I'm not sure if you can find Fresh Lily bulbs in your regions (please check with your local delis, florists or Asian supermarkets) but you can use the dried lily petals. Soak the dried petals, preferably overnight and boil it until soften. Then add it into the pumpkin and syrup mixture.