Coconut Milk Pumpkin Soup with Dumplings

At home, the Chen couple has a piece of land~ E-I-E-I-O~
Lately, it's been a pumpkin overload. The pumpkins (golden pumpkins) from the family farm are in full harvest, so we need to find ways to use them up quickly.
This time, I didn't peel them in advance. Steaming them with the skin on takes time to remove, so I just left it on—after all, the skin is nutritious.
Coconut Milk Pumpkin Soup with Dumplings
At home, the Chen couple has a piece of land~ E-I-E-I-O~
Lately, it's been a pumpkin overload. The pumpkins (golden pumpkins) from the family farm are in full harvest, so we need to find ways to use them up quickly.
This time, I didn't peel them in advance. Steaming them with the skin on takes time to remove, so I just left it on—after all, the skin is nutritious.
Steps
- 1
Wash and dice the ingredients. This time, leave the skin on the pumpkin, but make sure to scrub it well before cutting into chunks. Place the pumpkin chunks in a rice cooker with 1 cup of water in the outer pot.
- 2
Sauté the onion in oil until cooked, add a bit of black pepper, and then add the broth to simmer.
- 3
Once the pumpkin is cooked, add it to the onion and broth mixture. Bring to a boil and add the coconut milk.
- 4
Add the Italian seasoning and a teaspoon of salt, then turn off the heat. Blend the mixture in a blender until the onion and pumpkin with skin are pureed, then it's ready to serve.
- 5
For the dumplings: Mix the flour, egg, and water to form a dough. Cut into pieces and roll into sheets, then drop into boiling water and cook for 15-20 minutes. Taste to check if they're done.
- 6
Combine the pumpkin soup with the dumplings, and it's ready to serve.
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