Pumpkin of Prosperity Steamboat
An easy recipe that brings together the sweet-tasting pumpkin with red dates for a wholesome and refreshing soup.
Good to Know
Pumpkins and carrots are high in beta carotene and vitamin A, which are essential to support eye health.
|500 g||pumpkin flesh, cut into large cubes|
|10||red dates, washed and pitted|
|2 cubes||MAGGI® Ikan Bilis Stock Cube|
|1 tablespoon||MAGGI® CukupRasa™|
|300 g||winter melon, peeled, deseed and diced|
|2 cups||MAGGI® Chilli Sauce – Thai|
|3 tablespoons||coriander, chopped|
|2 teaspoons||MAGGI® CukupRasa™|
|400 g||squid, cleaned and sliced thinly|
|2||bird’s eye chillies, sliced|
|1 teaspoon||ginger, blended|
|2 packets||MAGGI® 2-Minute Noodles Kari|
|300 g||red snapper fillet, thickly sliced|
|2 cobs||sweet corn, cut into 3 segments each|
|200 g||Chinese cabbage|
|200 g||green vegetables (iceberg, bok choy, spinach)|
|200 g||oyster mushrooms, sliced|
For the soup based variant, add the pumpkin and red dates to a big pot of water. Bring it to a boil.
- When the liquid starts bubbling, reduce heat and allow it to simmer for 30 minutes or until the pumpkin has soften.
- Then, proceed to add in the winter melon and season to taste with MAGGI® CukupRasa™ and MAGGI® Ikan Bilis Stock Cube.
- Reduce heat and simmer for 30 minutes or until pumpkin is soft.
Add winter melon and season to taste with MAGGI® CukupRasa™ and give it a good stir.
While the soup is simmering, prepare the dip. Mix the MAGGI® Chili Sauce – Thai, chopped coriander, tomato, and MAGGI® CukupRasa™.
When serving, scoop a little of each ingredient into individual serving bowls and fill with soup.
For the hotpot variant, set a steamboat or clay pot on a portable stove at the dining table. Fill it up with enough liquid (soup or broth) and add in the suggested ingredients into the soup.
Bring it to a boil and enjoy this flavoursome dish with steamed white rice.