Clear Pumpkin Soup with Watercress
This Clear Pumpkin Soup is sweet and very appetizing for the family. A wholesome meal with the necessary nutrition, it's perfect for a balanced diet!
Equipment
- stockpot
- Ladle
- Food Tongs
- Knife
- Chopping Board
Ingredients
- 350 g watercress, young
- 400 g pumpkin
- 170 g pork shoulder
- 1/2 tsp salt
- 2 litres water
- 1/8 tsp pepper
- 1/2 tsp sesame oil
- 1.5 tbsp oyster sauce
- 150 g lobster balls
- 120 g seafood tofu
- 50 g shimeji mushroom
Instructions
- Clean the watercress, plucking the young stems and removing the hard stems. Set aside.
- Cut the pumpkin into wedges. Remove the skin and cut into smaller cubes.
- Marinate the pork with 1/8 tsp of salt, rubbing evenly. Add another 1/8 tsp of salt and rub until well-combined. Set aside.
- Fill a stockpot with all the water, the remaining salt, pepper, sesame oil, oyster sauce, and pumpkin cubes. Stir gently to mix the seasonings with the soup. Set the stove to medium heat. Cover the pot and let it boil for 10 minutes, or until it starts boiling.
- Add all the marinated pork, stirring to separate them. Cover the pot and let the soup boil for 15 minutes.
- With a spoon, cut a piece of pumpkin into half. If the spoon is able to cut it, the pumpkin is cooked and soft.
- Add the lobster balls, seafood tofu and shimeji mushrooms. Stir to distribute the ingredients evenly. Cover the pot and let it cook for another 5 minutes, or until the soup comes to a rolling boil.
- Taste and adjust as preferred.
- Add the watercress. Cover the pot and let it boil for another minute.
- Dish out the soup and serve.
Notes
Tips
- Watercress and pumpkin are the main ingredients. Each of them adds an intense natural sweetness to the soup to be enjoyed.
- Adding meat to the soup increases its flavour - pork can be substituted with another type of white meat, like chicken.
- Slicing the meat thinly results in faster cooking time and tender chew.
- When the pumpkin is soft, the rest of the ingredients can be added in as the pumpkin takes the longest time to cook.
- If preferred, the water and oyster sauce can be replaced with chicken stock or chicken powder. Be sure to adjust the salt if doing so.
- Make sure to watch the full video to see how I made it exactly!
- Let it cool completely before refrigerating the soup in a leak-proof container. It can be kept until the next day only.
- Heat it up until it comes to a rolling boil before consuming.
- Not recommended to freeze.
Nutrition
Calories: 124kcalCarbohydrates: 10gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 10mgSodium: 273mgPotassium: 455mgFiber: 1gSugar: 2gVitamin A: 246IUVitamin C: 51mgCalcium: 118mgIron: 1mg
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