Bell Pepper Pumpkin Soup
A flavorful, silky-smooth Zhejiang-style soup.
Ingredients
pumpkin
500 g
bell pepper
100 g
salt
to taste
Instructions
1
Step 1
Wash the pumpkin, peel off the outer skin, remove the seeds and inner pulp, then cut into thick strips; wash the bell pepper, remove the stem and seeds, then cut into thick strips.
2
Step 2
Toss the pumpkin with a small amount of salt and marinate for 2 minutes, rinse briefly, drain well and set aside.
3
Step 3
Clean the wok, place it over high heat, add oil and heat to approximately 70% of its maximum temperature, add the bell pepper strips and a pinch of salt, stir-fry briefly, then add the pumpkin strips and stir-fry a few times. Pour in an appropriate amount of water and bring to a boil, cook until the pumpkin is just tender, skim off any surface foam and serve.
