Tuesday, 1 March 2016

老 火 Pumpkin Soup

Many Cantonese soups are cooked for a few hours over slow fire to get a rich and flavourful soup. This particular soup we had at Paradise Inn for lunch and i had it replicated at home.  Very flavourful soup with all the dried seafood added. This soup will always be on our dining table as one of our favourite soups.

Pumpkin soup

500 gms - 1 kg pork ribs
Pumpkin 800gms , skinned and cut into 1 inch cubed
50gms dried oysters , wash
50gms small dried scallops, wash
1 small dried octopus
4 litres water or 2 litres chicken soup + 2 litres water


Blanch pork ribs and wash. Set aside.
Boil the 4 litres water in a heavy bottom stainless steel pot and add in the pork ribs, scallops, dried octopus and dried oysters.
Let it come to a boil and lower the fire to cook for 1- 2 hours.
After 1- 2 hours if water evaporated too much add in more water, depending on how much soup you want.
Add in the pumpkin and cook for 5 mins.
Add salt and pepper to taste. Serve while the soup is hot.

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