One of my favorite soup of the day is Pumpkin with Sesame Seeds
that gives a different flavor and texture compare to clear light
Chinese soups.
The best time to buy good and fresh pumpkins is when it is 4
months after sowing the seeds.
You can find the biggest volume of pumpkins sold in the market is
in early September, before Halloween festival.
When there is a big discount of pumpkins, I would buy 4 medium
size pumpkins at once because these yellow carotene fruits are
able to be kept in the kitchen, out of sunlight for
1-2 months without rotting.
Pumpkins are naturally sweet in nature, high in fibre, carotene and
vitamin C, which is a good source for reducing constipation ,
improve your eyesight, lower cholesterol level and lower the risk
of cardiovascular diseases.
Recently, I found an old recipe scrap book that featured assorted
soups for Asian cooking.
I wanted to try this Pumpkin with Sesame Seeds soup for a long
time but I was worried of the soup texture.
The first batch I made was using canned pumpkin puree while the
2nd batch was made from boiled pumpkin, mashed in a food
processor.
I found that fresh pumpkin gives a natural sweetness and smooth
texture compare to canned pumpkin puree that tasted a little bland.
Honestly, I am glad that that my 2nd attempt of making this
pumpkin soup turned out “thumbs up” among my kids.
The rich flavor and smooth texture was appetizing and filling.
Simply an amazing soup adventure that I must try again next week….
l 900g pumpkin- remove skin
l 60g white sesame seeds- tosted
l 120g castor sugar
l 1500ml water
l 4 tbsp rice flour
l 2 tbsp cornstarch
l 200ml water
1. Briefly wash pumpkin and remove the seeds with pulp.
2. Cut into small cubes.
3. Bring a soup pot to boil, dump in pumpkin cubes , boil for
15 minutes until tender.
4. Use a fork to poke the pumpkins.
5. Remove the soft pumpkins and set aside.
6. Blend soft pumpkins with sesame seeds until finely pureed.
7. Strain the pumpkin mixture once until smooth.
8. Transfer pumpkin pureed into the empty pot.
9. Add in sugar , simmer under low heat until sugar dissolved.
10. Lastly, add in the thickening solution into the pumpkin soup,
mix well.
11. Do not burn the base of the soup.
12. Turn off heat.
13. Serve in small rice bowl, scatter with excess sesame seeds.
14. Yield: 3-4 persons.
Sesame comes from a flowering plant called “Sesamun”.
They are tiny seeds, “tear drop” shape, white or black in color.
These seeds give a nutty flavor, crunchy and commonly used in
Asian and Western Cuisines for glazing or garnishing purposes.
You can buy a packet or bottle of sesame seeds in the supermarket
under the spice or beans department.
You can use sesame seeds raw or toasted depending on the recipes
requirement.
l Choose pumpkin stem that is solid and attached.
l Green stem indicates that the pumpkin is recently harvested.
l Brown stem indicated that the pumpkin had been harvested
more than 2 weeks.
l Choose pumpkin that is heavy . That means the flesh is full
with juice and tender.
l Pumpkin with dark green skin means part of it is unripe.
l Light brown orange skin means the pumpkin is old or harvested
for a few weeks old.
l Choose bright orange skin for a good tasting pumpkin recipe.
l Avoid dry wrinkled, holes, open cuts pumpkin which is badly
handled or insect infested.
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View Comments
This recipes sounds delicious and healthy for the body as well. Thank you for sharing!