Comments on: Chinese Pumpkin with Sweet Potato and Tomato Soup

By: LadyTong

LadyTong — Thu, 08 Jul 2010 13:11:40 +0000

yes yes, you can any type (maybe with the exception of dark purple sweet potato), but brown skin with pale white/yellow flesh is totally OK. I sometimes use both this one and the orange flesh for sweet potato soup. Lisa

By: Lilacs

Lilacs — Tue, 06 Jul 2010 21:59:37 +0000

Oh no….I bought the wrong kind of sweet potato! I got confused for a minute at the market and ended picking the wrong variety. I bought the brown skin one with the pale white/yellow flesh. Can I still use for this soup? Thanks!

By: LadyTong

LadyTong — Fri, 11 Jun 2010 11:05:52 +0000

Thanks CheeseGoddess! Chinese pumpkin is a bit different from Western pumpkins. The skin is thinner for starters and the meat is less “stringy” and more like the texture of a potato. I don’t know how else to explain it but it’s similar in texture (internally) to a Japanese pumpkin. You’ll definitely have to ask your local supermarket. Lisa

By: CheeseGoddess

CheeseGoddess — Wed, 09 Jun 2010 17:07:10 +0000

Oh, this looks SO DELISH!!! I love all Chinese soups– I wish I could eat it everyday! What is a Chinese pumpkin? Thank you for sharing this wonderful and simple recipe. More, pretty please?

By: Tracy

Tracy — Sun, 30 May 2010 04:05:13 +0000

What a colorful soup! Looks delicious