The Chinese pumpkin is similar to the Japanese pumpkin in taste and do produce a very similar sweetness to soups. It’s a great texture to eat when boiled soft and packed with nutrients. Not always the easiest ingredient to find (even in wet marts), but if you can find it fresh and available, pick one up!
What is this?
A gourd that is part of the squash family
This type of pumpkin is seedless and come in relatively large sizes
There are a variety of pumpkins that come in skin colours of orange, yellow, green, white, red and gray
They are cooked in a variety of ways: boiled, in pies, soups, cakes, cookies, seeds, fried, baked, steamed, desserts
Pumpkins provide a good source of carbohydrates and are extremely high in Vitamin A, C, and betacartone (the stuff that’s good for your eyes)
How do I prepare it?
Cut the pumpkin into halves and quarters first using a large knife
You can then slowly peel away the skin by resting the pumpkin flat on one-side and slicing away the skin
Some people will boil the skin with the soup (although this completely up to you)
Where can I buy this?
Most asian supermarkets will carry Chinese pumpkin
Your local wet mart will also carry it
What is the cost?
On average, a half-sized Chinese pumpkin will cost $20-$25 HKD (as pictured above in size)
Pumpkins are extremely high in Vitamin A, C, and beta-carotene
They are a good source of carbohydrates
Be careful of cutting pumpkins, it is not an easy task
Soup Name: Corn, Pumpkin and Carrots in Pork Broth
Traditional Chinese Name: 玉米南瓜紅蘿蔔湯 (yù mǐ nán guā hóng luóbo tāng)
Introduction: Another variation of vegetable pork broth. The beauty of pork broth and natural vegetables is the different types of soups you can make based on seasonality and availability of various vegetables. I like orange veggies because of their intensity of beta-carotene and it eats like a meal. Just another great soup that is naturally sweet and perfect for the whole family.