Quick boil Pumpkin and Corn Vegetarian Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Chinese
Serves: 6 bowls
  • ½ fresh Japanese pumpkin, cubed (with skin off)
  • 2 fresh corn, shucked (keep the cob for the soup)
  • 20 fresh snow peas
  • 1 teaspoon of vegetable broth powder (or half a cup of vegetable soup stock)
  • 2 L of water
  1. In a pot of boiling water, add cubed pumpkin, corn cobs, corn kernals and stock (or powder)
  2. Boil in high for 30 minutes
  3. Before serving, blanch the snow peas in the soup for 2 minutes
  4. Serve and enjoy!
Recipe by The Chinese Soup Lady & Chinese Soup Recipes at https://www.thechinesesouplady.com/quick-boil-pumpkin-and-corn-vegetarian-soup/