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.
Ingredients
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 |
Preparation
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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.
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Add winter melon and season to taste with MAGGI® CukupRasa™ and give it a good stir.
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While the soup is simmering, prepare the dip. Mix the MAGGI® Chili Sauce – Thai, chopped coriander, tomato, and MAGGI® CukupRasa™.
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When serving, scoop a little of each ingredient into individual serving bowls and fill with soup.
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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.
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Bring it to a boil and enjoy this flavoursome dish with steamed white rice.