Pumpkin is known to be rich in nutrition as what I elaborated in the last recipe of Pumpkin Soup. This attempt would talk about preparing savory pumpkin soup of Chinese-style. I was not aware that a typical Chinese soup brings pumpkin into the picture until I found this recipe from a recipe book entitled ‘The World of Nourishing & Fine Soups’.
The recipe I am going to share is adapted from a classic Chicken Soup with pumpkin and oyster. However, as usual I would exclude seafood or in this soup oyster in particular.
Exploring a new recipe is fun, let’s get started.
1 cup pumpkin – peeled and cut pieces
4 cup water
2 piece chicken – drumstick
4-6 Solomonseal Rhizome
3-4 Codnopsis Pilosulae Radix
1/2 tsp wolfberry
salt to taste
1. Scald the chicken in boiling water. Rinse and place into stewing pot or crock pot.
2. Put in water, pumpkin, Solomonseal Rhizome, Codnopsis Pilosulae Radix and wolfberry into the pot.
3. Turn the temperature to high and stew for about 3 to 4 hours.
4. Dash a little salt and serve hot.