Pumpkin, Clam and Tofu Soup
There are various types of pumpkins in farmer’s market recently. For me, they aren’t only decorations of Halloween, but also seasonal food in early autumn. I usually make steamed pork ribs with pumpkin at the bottom, but today I would make a quick soup with it. It’s not going to be those creamy pumpkin soups served in school canteen.
- Ingredients –
Pumpkin, 500g, peeled and seeded, chopped into big chunks;
Clam, 800g. Clean the clams by rubbing with flour and rinsing them in water; place the clams in a big bowl of cold water and drops of oil, and let them soak for half an hour, this will allow them to give up any sand that may be hiding between their shells;
Firm tofu, 300g, cut into big chunks;
Ginger, 15g, smashed with knife;
Water, 6 cups;
Powdered white pepper, 1tsp;
Spring onion, finely chopped, 3tbsp.
How to do –
1. Pumpkins, tofu and water in soup pot, bring to boil and let it simmer. I like the pumpkins melting a little in the soup so I would simmer for twenty minutes;
2. Turn up the heat, pour the clams into the soup, lid on. They should be cooked within one or two minutes, then the soup is done;
3. With the natural sweetness of the pumpkin and saltiness of the clams, the soup needn’t any seasoning, but I like to add a pinch of white pepper;
4. Sprinkle a pinch of chopped spring onion when serving. It’s good to serve with rice or noodle.