Chicken Soup #2 : Pumpkin Soy Chicken Soup 南瓜豆浆鸡汤

Normally we have soy milk as a beverage, how does it taste like having it as a savoury soup? With added pumpkin, this milky soy based chicken soup tasted extremely sweet and rich! With a bowl of steamed mixed brown rice, a nutritious one dish meal is ready to be served. 

Recipe ref : ‘100 种 最好喝鸡汤’ 杨桃文化
Ingredient

• 4 fresh whole chicken leg, cut into half
• 500gm deseeded pumpkin, scrub clean the skin and cut into chunks (I used Australian pumpkin as the flesh is more firm and creamy)
• 5 cups homemade soybean milk, unsweetened
• 1 cup hot stock/ water (optional)
• 2 tbsp wolfberries, rinsed
• salt to taste

Method

1. Blanch chicken leg in boiling water for 1 min. Drain away water.
2. Place soybean milk, pumpkin chunks and chicken leg into a pot. Bring to boil. Lower heat and simmer for 40 mins. If you find it too thick or rich, add another 1 cup stock/water and simmer for another 5 mins. 
3. Stir in wolfberries and add salt to taste. Cook for another 1 min. Turn off heat.

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)

Cook-Your-Books #17 @ Kitchen Flavours

And I'm submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.