Silky Pumpkin and White Fungus Soup
A warming, sweet soup featuring blended pumpkin, tender white fungus, and a hint of almond flavor.
Story
This comforting dessert soup combines the natural sweetness of pumpkin with the gelatinous texture of white fungus. It's a nutritious treat often enjoyed in Chinese households for its skin-nourishing properties.
Ingredients
White fungus (Tremella)
1 small piece, soaked and torn
Pumpkin
300g, peeled and cubed
Quail eggs
4, boiled and peeled
Kumquats
2, washed
Almond powder or extract
1 tbsp
Rock sugar
to taste
Water
as needed for blending
Instructions
1
Prepare the Ingredients
Soak the white fungus in warm water until it expands, then tear it into small bite-sized pieces. Boil the quail eggs, peel off the shells, and set aside. Wash the kumquats thoroughly. Blend the cubed pumpkin with a splash of water until completely smooth.
2
Simmer the Soup Base
Pour the fresh pumpkin puree into a pot and bring it to a gentle boil. Add the prepared white fungus to the pot and let it simmer for a few minutes until the fungus is soft and the soup thickens slightly.
3
Combine and Sweeten
Toss in the boiled quail eggs, whole kumquats, and almond powder. Stir well to incorporate the almond flavor. Add rock sugar to your desired sweetness level. Once the sugar dissolves, remove the pot from heat and serve warm.
