I love this smooth and creamy pumpkin sweet soup. So fragrant with coconut milk. I prefer it to be served hot rather than chilled as the soup will tends to thicken.
Pumpkin helps to boost your immune system, lower blood sugar, nourish lungs, stops coughing, aids digestion, supports weight loss, promotes fertility, relieve anemia and constipation. It is rich in vitamins and minerals & high in fiber.
While gingko nuts is a traditional Chinese herb dedicated for coughs and combating aging. It helps treat Alzheimer’s disease & high in vitamins but one should eat this in moderation. 1 day consume about 7-10pcs only, not more than that. Eating too much gingko is mildly toxic & poisonous in nature. Uncooked & over-dosage may both lead to poisoning. The over dose is 7 to 150 pieces for children and 40 to 300 pieces for adults. I'm not going to talk on the signs of symptoms of gingko poisoning here. *(this still subject to individual body immune, I remember when I was a kid, I love gingko - sometimes I will eat about 10pcs in a day, but nothing happens)
Ingredients : (serves 3-4)
280g Pumpkin (deseed & skin removed)
70g Gingko Nut (weigh includes shell)
25g Sago
35g Rock Sugar
500ml Water
50ml Coconut Milk
* remove the core in the gingko as it will give a bitter aftertaste.
* this is less sweet version. If you prefer sweeter, add a bit more rock sugar.
Step by Step :
1. Cut pumpkin & steamed for 20 mins or until soften.
2. Pureed pumpkin till smooth. Set aside.
3. Put gingko and rock sugar in a pot fill with water. Bring to a boil & boil for 10 minutes.
4. Quick rinse sago & add into pot & continue to boil for another 10 mins.
5. Add in pureed pumpkin and stir continuously till well combined.
6. Stir in coconut milk & boil for another 2 mins.
7. Turn off heat. If you still can see sago with a white dot in the center, just leave it covered for another 10 mins or so. By then, the sago will all turn into nice transparent little balls.
8. Serve warm or chilled.
Happy Cooking.