This post has been published quite some time ago in my parenting blog. The only difference now is that I added some sweet potatoes cubes into the soup. My previous post:
I have always love sweet soup (tong sui). Recently, my mother in law taught me how to cook healthy sweet soup. Usually, I will just listen and won't try mainly because I am not that good in cooking, baking and whatsoever work related to the kitchen. This time around, I made up my mind to try this at home.
Presenting the Pumpkin Sweet Soup:
Ingredients:
- Pumpkin
- Water
- Sago (optional)
- Sugar (optional as sweetness can come from milk)
- Fresh milk / milk powder (I use goat milk powder) instead of coconut milk
How to prepare?
- Cut pumpkin into pieces and boil them in a pot of water.
- Take pumpkin out from pot and mash them when soft.
- Put mashed pumpkin into pot and stir.
- Add sago and sugar and stir til sago turned transparent.
- Add milk when done.
- Ready to serve.
Why is it healthy?
- Pumpkin - contain lutein, alpha- and beta-carotene which turn into vitamin A in the body. (source: Wikipedia)
- Goat milk - more digestible and less allergenic compared to cow's milk (more details here).
My children love this soup as much as I do. As a mother of picky eaters who do not like vegetables, I have to think of ways to let my children consume all necessary nutrients for their growth. Whether I like it or not, whether I am good at it or not, cooking a healthy meal is a must and a responsibility for me which means I have to visit more food blogs and consult mothers with cooking talents.
Part of loving our children is taking care of their physical needs and development. The challenge for me now is to learn how to change my style of cooking and to be creative in food presentation.
There are several flavors. I bought three different kinds but I think my children prefer the peace flavor more.
