Pumpkin of Prosperity Steamboat

An easy recipe that brings together the sweet-tasting pumpkin with red dates for a wholesome and refreshing soup.

Pumpkins and carrots are high in beta carotene and vitamin A, which are essential to support eye health.

10 litres	water
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
1	tomato, cubed
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
5 pieces	scallops
5 pieces	prawns
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.